Chicken And Wild Rice - cooking recipe

Ingredients

1 1/4 ounces onion soup mix (can use Copycat Lipton's Onion Soup Mix #24952)
2 cups sour cream
6 ounces uncle ben's long grain and wild rice blend
12 chicken breasts
2 cups dry sherry
1 cup water
1 teaspoon salt
1 dash pepper
1/2 teaspoon basil
1 pinch thyme
1 teaspoon curry powder
6 tablespoons chopped flat-leaf Italian parsley
10 3/4 ounces cream of mushroom soup
1/2 cup toasted almond (or to preference)

Preparation

Combine onion soup mix and sour cream and let stand for 2 hours.
Cook long grain and wild rice according to package, approximately 30 minutes required.
Combine sherry, water, and seasonings and bring to a boil.
Add chicken and simmer for 20 minutes.
Strain chicken and reserve broth. Cut chicken into bite-size pieces.
Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
Blend in onion soup mixture that has been standing for 2 hours.
Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
Top with toasted almonds.
Can be frozen.