Chicken And Rice Casserole

• 4 whole chicken breasts (8 pieces)
• 1 c. dry sherry
• 1 c. water
• 1/2 c. celery, chopped
• 1 small onion, chopped
• 1 1/2 tsp. salt
• 1 (6 oz.) box Uncle Ben's wild and long rice
• 1 lb. fresh mushrooms
• 1/2 c. butter
• 1 c. sour cream
• 1 (10 3/4 oz.) can cream of mushroom soup
• slivered almonds

1. Bring chicken and first 5 ingredients to a boil.
2. Cover and simmer 1 hour.
3. Cut chicken into bite size pieces.
4. Strain liquid and I use this instead of water to cook rice.
5. Saute mushrooms in butter and mix with soup and sour cream.
6. Add rice and chicken. Put in a 3-quart casserole or 2 (1 1/2-quart) casserole dishes. Sprinkle with slivered almonds and bake at 350u0b0 for 1 hour.
7. Serves 8 to 10.

chicken breasts, sherry, water, celery, onion, salt, uncle bens, fresh mushrooms, butter, sour cream, cream of mushroom soup, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540058 (may not work)