This is a great recipe for making in advance of company. It is easily frozen – before or after you have baked it. Baking full bone-in chickens can be time consuming but is worth it. If you don’t have much time, use rotisserie chicken from the store.
Ingredients
7 ½ # chicken (or canned chicken chunks)
2 cups cooking sherry
1 t. salt
1 t. curry powder
pinch thyme
½ c. water
dash pepper
½ t. basil
2 T. parsley
1 pkg. onion soup mix
1 pint sour cream (2 cups)
1 can cream of mushroom soup
2 boxes Uncle Ben’s Wild Rice
Directions
Place the chicken in a roasting pan and add the next 8 ingredients (down to Parsley).
Cover pan tightly, bake for 1 ½ hours at 300 degrees until meat falls off bone.
Debone and cut the chicken into bite sized pieces and set aside.
Please Note: I have also used Rotisserie chicken which is already cooked. After taking chicken off bone, I will still cook it with the sherry, etc for the flavor.
In a bowl, mix the Onion soup mix and sour cream together. Set aside,.
Strain liquid from chicken and simmer down to 1 ½ cups.
Add the can of mushroom soup to the sour cream mixture.
Cook both boxes of wild rice per box instructions.
Combine chicken and rice,
Pour soup mixture over chicken and rice and toss lightly.
Pour into buttered casserole dish.
Bake 1 hour at 300 degrees.
This recipe came from Elaine Golden many, many years ago.