| 6 lb |
Chicken breast |
Skinned and extra fat removed |
| 1 cup |
Water |
|
| 1/2 cup |
Sherry |
|
| 1/2 tsp |
Curry powder |
|
| 1/2 cup |
Celery |
Chopped |
| 1 |
Onion |
Sliced |
| 1 1/2 cup |
Rice |
Long grain |
| 1 1/2 cup |
Rice |
Wild |
| 1 cup |
Sour Cream |
|
| 1 can |
Cream of Mushroom soup |
|
| 1 lb |
Mushrooms |
Sliced and sauteed in butter |
Combine chicken, water, sherry, curry powder, celery, salt, and onion in large
saucepan. Simmer
for
1 hour or until chicken is cooked through.
Cool chicken and shred.
Drain liquid to use in step 2.
Prepare rice according to package directions using broth from step 1 and water
for liquid.
Combine chicken, rice, and remaining ingredients. Place in 9x12 casserole or
divide into two.
Bake 1 hour at 350 degrees.
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