Chicken-Wild Rice Casserole - cooking recipe

Ingredients

2 whole broiler-fryer chickens (3 lb. each)
1 c. water
1 1/2 tsp. salt
1 medium onion, sliced
1 lb. fresh mushrooms
2 (6 oz. each) pkg. long grain and wild rice with seasonings
1 c. dry sherry
1/2 tsp. curry powder
1/2 c. sliced celery
1/4 c. butter or margarine
1 c. dairy sour cream
1 can cream of mushroom soup

Preparation

Place chicken in deep kettle.
Add water, sherry, salt, curry powder, onion and celery.
Bring to a boil; cover tightly.
Reduce heat; simmer for 1 hour.
Remove from heat; strain broth. Refrigerate chicken and broth at once.
When chicken is cool, remove from bones.
Discard skin.
Cut into bite size pieces.