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chicken water sherry salt onion celery mushrooms butter wild rice sour cream cream of mushroom soup curry pwdr
Viewed: 21 - Published at: 4 years agoIngredients
- 1 (3 lb.) whole broiler chicken
- 6 c. water
- 1/2 c. dry sherry
- 2 teaspoon salt
- 1 med. onion, sliced
- 1/2 c. celery, diced
- 1 pound fresh mushrooms
- 1/2 c. butter
- 2 Packages wild rice with seasoning
- 1 c. dairy lowfat sour cream
- 1 can cream of mushroom soup
- 2 teaspoon curry pwdr
Method
- Place chicken in deep kettle.
- Add in water, sherry, salt, curry pwdr, onion and celery.
- Bring to boil and cover tightly.
- Reduce heat and simmer 1 hour.
- Remove from heat and strain broth.
- Chill chicken and broth at once.
- When cold, remove chicken from bone, discarding skin.
- Cut into bite-size pcs.
- Wash mushrooms, pat dry, and saute/fry in butter till golden brown.
- Measure broth and use as part of liquid to cook rice (following package instructions for hard rice).
- Combine chicken, rice and mushrooms (reserve sufficient caps to place a few on top of casserole).
- Blend lowfat sour cream and mushroom soup, undiluted and toss with chicken mix.
- Place in a 3 1/2 to 4 qt casserole.
- Arrange reserved mushrooms in circle on top.
- Cover and chill till needed.
- To heat, bake in 350 degree oven for 1 hour.
- Serves 10.
- (I sometimes put into 2 smaller casseroles and freeze 1 casserole for later.)
