Chicken Rice Casserole

• 5 to 6 lb. cut up chicken
• 2 c. water
• 1 c. dry sherry
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1 c. chopped onion
• 1/2 c. chopped celery
• 2 (6 oz.) pkg. long grain and wild rice
• 1 (4 oz.) can chopped mushrooms
• 1 c. sour cream
• 1 can mushroom soup
• 1/2 c. sliced almonds
• paprika

1. In a large pot, bring water, sherry, salt, curry powder, onion and celery to a boil.
2. Add chicken and cook until chicken is tender.
3. Remove chicken.
4. Reserve broth.
5. Remove chicken from bone and cut into bite-size pieces.
6. Cook rice according to package directions, using reserved broth instead of water and butter. Combine chicken, cooked rice, mushroom pieces, sour cream and mushroom soup.
7. Pour into 9 x 13-inch baking dish.
8. Top with almonds and sprinkle with paprika.
9. Cover and bake at 350u0b0 for 1 hour.

chicken, water, sherry, salt, curry powder, onion, celery, long grain, mushrooms, sour cream, mushroom soup, almonds, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163650 (may not work)