Chicken-Wild Rice - cooking recipe

Ingredients

2 (3 lb.) chickens (fryers)
1 c. water
1 c. dry sherry
1 1/2 tsp. salt
1/2 tsp. curry powder
1 medium onion, sliced
1/2 c. sliced celery
3 oz. whole mushrooms
6 oz. can mushroom pieces
1/4 c. margarine
2 pkg. (6 oz. each) long grain and wild rice
seasonings
1 c. dairy sour cream
1 (10 1/2 oz.) can cream of mushroom soup

Preparation

Place chicken in a deep kettle.
Add water, sherry, salt, curry powder, onion and celery.
Bring to boil; cover tightly.
Simmer 1 hour.
Remove from heat.
Refrigerate chicken and broth at once. When cool, remove from bones.
Cut in bite-size pieces.
Use chicken broth to cook rice in.
Follow directions on package of rice.
Combine chicken, rice and mushroom pieces.
Blend sour cream and undiluted mushroom soup.
Toss together with chicken mixture. Arrange whole mushrooms on top.
Bake in 350\u00b0 oven for 1 hour. Makes 8 to 10 servings.