Chicken & wild rice
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Chicken & wild rice
  Chicken    Rice    Poultry  
Last updated 6/12/2012 1:13:26 AM. Recipe ID 41860. Report a problem with this recipe.
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      Title: Chicken & wild rice
 Categories: Poultry
      Yield: 12 Servings
      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
      2 c  Sour cream
    1/2 c  Chopped onion
    1/2 c  Diced celery
      2 cn Undiluted mushroom soup
  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.
  From the , Fort Bliss Officers Wives
  Club, Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 41860 (Apr 03, 2005)

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