| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Chicken breast halves without skin |
| 1 |
c |
Water |
| 1 |
cn |
Sherry |
| 1/2 |
ts |
Curry powder |
| 1/2 |
cn |
Celery; sliced |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Whole onion; sliced |
| 1 |
|
Box (12 Oz) Long grain and Wild Rice |
| 1 |
c |
Sour cream |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
lb |
Mushroom; sauted in butter |
INSTRUCTIONS
1. Combine chicken, water, sherry, curry, celery, salt, and onion in large
saucepan. Simmer 1 hour or until chicken is cooked through. Cool chicken
and shred. Drain liquid to use in step 2. 2. Prepare Long Grain and Wild
Rice according to package directions using broth from step one and water
for liquid. 3. Combine Chicken, rice, and remaining ingredients. Place in
9x12 casserole or divide into two. 4. Bake 1 hour at 350 degrees.
NOTES : Freezes well.
Recipe by: Neighbor
Posted to MC-Recipe Digest V1 #827 by Kj375@aol.com on Oct 5, 1997
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