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Categories:
pale dry sherry celery onion salt curry powder water long grain butter mushrooms cream of mushroom soup sour cream fresh parsley
Viewed: 26 - Published at: 5 years agoIngredients
- 2 (3 lb.) broiler/fryer chickens (I used breasts and legs)
- 1 c. pale dry sherry
- 1 c. sliced celery
- 1 medium onion, chopped
- 1 1/2 tsp. salt
- 1/2 tsp. curry powder
- 1 c. water
- 1 (1 lb.) pkg. long grain and wild rice (approximately 2 c.)
- 1/4 c. butter or oleo
- 2 large cans sliced mushrooms or 1 lb. fresh
- 1 can cream of mushroom soup
- 1 c. sour cream
- chopped fresh parsley
Method
- Wash chickens; place in large cooking kettle and add sherry, celery, onion, salt, curry powder and 1 cup water.
- Bring to a boil; reduce heat.
- Simmer 1 hour or until chicken is tender. Remove and set aside to cool.
- Strain broth and measure it.
- Cook rice using chicken broth for water called for on package (add water if necessary).
