Helen 1 whole chicken 1 cup water ½ cup sherry 1 tsp salt ¼ tsp curry ½ medium onion, peeled and halved 3 stalks celery 1/8 cup butter 1 can sliced or small button mushrooms 1 box Uncle Ben’s Wild Rice & Seasonings...

• 1 whole chicken
• 1 cup water
• ½ cup sherry
• 1 tsp salt
• ¼ tsp curry
• ½ medium onion, peeled and halved
• 3 stalks celery
• 1/8 cup butter
• 1 can sliced or small button mushrooms
• 1 box Uncle Ben’s Wild Rice & Seasonings packet
• ½ cup sour cream
• ½ can cream of mushroom soup

1. Into a stock pot, place chicken plus next 6 ingredients, bring to a boil and cover; simmer at least 1 hour (longer the better)
2. Strain stock and refrigerate
3. Remove meat from chicken and cut into bit-sized pieces
4. Saute’ mushrooms in butter; set aside a few for topping
5. Prepare rice according to package instructions; substitute chicken broth for water
6. In a large bowl combine sour cream and soup; add chicken, mushrooms, and cooked rice thoroughly blending
7. Place mixture into large casserole or individual ramekins
8. Place mushrooms on top
9. Either refrigerate for later preparation or bake in oven at 350° for 1 hour

Serves 6-8

Very appropriate for a ladies’ luncheon