a little of each

Ingredients

6 lbs chicken, cut up

1 cup dry sherry

½ cup celery, sliced

1 medium onion, sliced

1 ½ tsp salt

½ tsp curry powder

1 can cream of mushroom soup, condensed

1 cup sour cream

2 (6 oz) packages wild rice

¼ cup butter

1 lb mushrooms

Directions

Place chicken in a deep pot. Add two cups water, the sherry, celery, onion, salt, curry powder and bring to a boil. Reduce heat and simmer covered for one hour on until chicken is tender. Remove chicken. Strain broth and reserve. Cook rice according to package directions, but use reserved broth as liquid. Sauté mushrooms in hot butter until butter. Remove from heat. Remove chicken from bones and cut into bite-size pieces. Heat oven to 350 degrees. Blend soup and sour cream into rice. Fold in chicken and mushrooms. Bake covered for one hour. Remove from oven and let stand for 20 minutes before serving.