Chicken Wild Rice Casserole(Makes 12 Servings)

• 1 (3/8 oz.) pkg. dehydrated onion soup
• 3 (2 1/2 lb.) frying chickens, chopped
• 1 c. water
• dash of pepper
• pinch of thyme
• 6 Tbsp. minced fresh parsley
• 1 1/2 c. uncooked wild rice
• 1 pt. sour cream
• 2 c. dry sherry
• 1 tsp. salt
• 1/2 tsp. dried basil
• 1 tsp. curry powder
• 10 1/2 oz. cream of mushroom soup

1. Blend dry onion soup into sour cream and allow to stand for 2 hours.
2. Place chicken in roasting pan.
3. Pour sherry and water over it.
4. Sprinkle with all seasonings and parsley.
5. Cover roaster tightly.
6. Bake at 300u0b0 for 90 minutes or until meat falls off bones.
7. Remove chicken from roaster, cover loosely and set aside to cool.
8. Strain pan juices from roaster into saucepan and simmer until reduces to 1 1/2 cups.

onion soup, frying chickens, water, pepper, thyme, parsley, wild rice, sour cream, sherry, salt, basil, curry powder, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906087 (may not work)