Chicken - Curry & Wild Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ( 1-3/8 oz.) pkg. dehydrated onion soup
1 pt. sour cream
3 ( 2 1/2 pound) frying chickens , chopped
2 c. dry sherry
1 c. water
1 tsp. salt
dash pepper
1/2 tsp. basil
1 tsp. curry
6 T. parsley, fresh, minced
1 ( 10 1/2 oz.) can cream of mushroom soup
1 & 1/2 c. uncooked wild rice
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Directions: |
Directions:Blend dry soup mix into sour cream and allow to stand for 2 hours. Place chicken in roasting pan. Pour sherry and water over it and sprinkle with seasonings and parsley. Cover tightly. Bake at 300º for 1 to 1 1/2 hours or until meat falls off bones. Remove chicken from roaster and cover loosely before setting aside to cool. Strain pan juices into saucepan and simmer until reduced to 1 to 1 1/2 c. Blend in mushroom soup until smooth and heat a few minutes. Slowly add sour cream mix. The cream will not curdle if you blend slowly, pouring the hot liquid into cram mixture a little at a time. Cook rice. Skin and debone chicken and cut into bite size pieces. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. When ready to serve, heat uncovered at 250 for about 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: Variation: Sauté 1 lb. mushrooms in 1/4 c. butter. Arrange mushroom on top of chicken pieces. Cover. Refrigerate overnight if desired. Heat at 350 for one hour when ready to serve.
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