Chicken Rice Casserole - cooking recipe

Ingredients

1 pkg. onion soup mix
1 pt. sour cream
3 fryers, cut up
1/2 c. sherry (can add 1 c.)
1 c. water
1 tsp. salt
pepper
1/2 tsp. basil
pinch thyme
1/2 tsp. curry powder
3 Tbsp. dried parsley
1 can mushroom soup
1 1/2 c. long grain rice

Preparation

Mix onion soup with sour cream.
Mix well and let stand for 2 hours.
Arrange fryers in roasting pan; pour over chicken the sherry, water, salt, pepper, basil, thyme and parsley.
Cover tightly with foil and bake at 300\u00b0 for 1 1/2 hours or until chicken falls off bones.
Cool, strain liquid and let simmer to reduce to 1 1/2 cups.
Add mushroom soup.
Combine sour cream mixture with liquid.
Cook rice; cut chicken in bite size pieces and combine with rice.
Pour soup mixture over rice and chicken; toss lightly. Heat 30 to 40 minutes in 300\u00b0 to 325\u00b0 oven.
Serves 10 to 12 people.