Chicken And Wild Rice Casserole

• 2 to 3 lb. fryer chicken
• 1 c. water
• 1 c. white wine
• 1 1/4 tsp. salt
• 1 medium onion, sliced
• 1 1/2 c. sliced celery
• 1 lb. fresh mushrooms
• 1/4 c. butter
• 2 (6 oz.) pkg. long grain and wild rice (with seasonings)
• 1 c. sour cream
• 11 oz. can cream of mushroom soup

1. Place chicken in deep heavy pot.
2. Add water, wine, salt, onion and celery.
3. Cover and bring to boil.
4. Reduce heat and simmer for 1 1/2 hours.
5. Remove from heat.
6. Strain broth.
7. Refrigerate chicken and broth at once without cooling.
8. When cool, remove meat from bones.
9. Cut into pieces.
10. Rinse mushrooms and pat dry. Reserve enough whole caps to garnish top.
11. Slice and saute remaining mushrooms in butter until brown.
12. Measure broth.
13. Use as part of liquid for cooking rice following directions for firm rice on package.
14. Combine chicken, mushrooms and rice in 4-quart casserole.
15. Blend in sour cream and mushroom soup.
16. Mix with chicken rice mixture.
17. Arrange reserved mushroom caps in circle over casserole.
18. Cover.
19. May refrigerate overnight.
20. Bake at 350u0b0 for 1 hour.

fryer chicken, water, white wine, salt, onion, celery, fresh mushrooms, butter, long grain, sour cream, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901399 (may not work)