| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 4 |
|
(3-lb) chickens; cut up |
| 2 |
c |
Water |
| 2 |
c |
Dry sherry |
| 3 |
ts |
Salt |
| 1 |
ts |
Curry powder |
| 2 |
md |
Onions; sliced |
| 1 |
c |
Chopped celery |
| 2 |
lb |
Fresh mushrooms |
| 1/2 |
c |
Butter |
| 4 |
pk |
(6-oz) wild & long-grain rice |
| 2 |
c |
Sour cream |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Diced celery |
| 2 |
cn |
Undiluted mushroom soup |
INSTRUCTIONS
Place chicken in large pot with water, sherry, salt, curry, onion & celery.
Bring to boil, cover tight & simmer 1 hour. Remove from heat. Drain
chicken; strain & remove broth. Use broth for cooking liquid for rice (3
cups broth to 1 cup water) following package directions. Stir in additional
onion & celery, cook as directed for firm rice. Discard chicken skins,
remove meat from bone, cut in bite-size pieces. Wash & dry mushrooms. Slice
all but 8 mushrooms & sauce in butter until golden. Drain & set aside. When
rice is cooked, fluff with fork & allow to cool completely. Mix sour cream
& soup. When rice is cool, add to chicken & mushrooms in large bowl. Gently
mix, then fold in sour cream mixture. Spoon into 4-qt casserole & decorate
top with reserved mushrooms. May be frozen until needed. Bake at 350 for 1
hour (15 min more if frozen). 10-12.
MRS WILLIAM U. (JANE) PILAND
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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