Chicken For A King - cooking recipe

Ingredients

1 pkg. Lipton onion soup mix
1 pint sour cream
3 - 2 1/2 lb. chicken fryers (I use boneless, skinless chicken breasts and thighs)
2 c. dry sherry
1 c. water
1 tsp. salt
dash of pepper
1/2 tsp. dried basil
pinch of thyme
1 tsp. curry
6 Tbsp. parsley, minced
1 - 10 3/4 oz. can mushroom soup
2 - 6 oz. boxes Uncle Ben's wild and herb rice, cooked (not instant)
2 - 3 oz. cans Durkee real french fried onions

Preparation

Blend onion soup and sour cream.
Let stand for 2 hours.
In large roasting pan, place chicken, sherry, water and sprinkle with seasonings.
Cover tightly.
Bake at 300\u00b0 for 1 1/2 hours. Chickens may be cooked the day before.
Remove from roaster, cover loosely and allow to cool.
Combine 2 cups hot broth with the cream of mushroom soup and slowly stir in the sour cream mixture to prevent curdling.
Cook rice according to directions on box. Skin and bone chicken and cut up the meat.
Combine with cooked rice.
Pour sauce over all.
Heat uncovered for 30 to 45 minutes at 250\u00b0.
Sprinkle canned onions over top and serve (I return to oven for about 5 minutes to brown).
This recipe freezes well.