Fiesta Bowl Chicken And Wild Rice Casserole(May Be Prepared Ahead And Frozen)

• 2 (3 lb.) broiler/fryer chickens (I used breasts and legs)
• 1 c. pale dry sherry
• 1 c. sliced celery
• 1 medium onion, chopped
• 1 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1 c. water
• 1 (1 lb.) pkg. long grain and wild rice (approximately 2 c.)
• 1/4 c. butter or oleo
• 2 large cans sliced mushrooms or 1 lb. fresh
• 1 can cream of mushroom soup
• 1 c. sour cream
• chopped fresh parsley

1. Wash chickens; place in large cooking kettle and add sherry, celery, onion, salt, curry powder and 1 cup water.
2. Bring to a boil; reduce heat.
3. Simmer 1 hour or until chicken is tender. Remove and set aside to cool.
4. Strain broth and measure it.
5. Cook rice using chicken broth for water called for on package (add water if necessary).

pale dry sherry, celery, onion, salt, curry powder, water, long grain, butter, mushrooms, cream of mushroom soup, sour cream, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731639 (may not work)