2 3-lb. chickens
1 c. water
1 1/2 tsp. salt
1 med. onion
1 c. sherry
1/2 tsp. curry powder
1/2 c. sliced celery
1 lb. mushrooms
2 6-oz. packages of long grain & wild rice mix
1/2 c. butter
1 can cream of mushroom soup
1 c. sour cream
Hostetler Family Recipe
In deep kettle, combine chickens, water, sherry, salt, curry powder, onion, celery. Bring to a boil. Cover, simmer 1 hour. Remove from heat.
Strain, chill chickens and broth separately. Remove chicken from bones, cut into bite-size pieces.
Measure broth and use for cooking rice, otherwise following package directions.
Combine chicken, rice, mushrooms. Blend in sour cream and soup. Bake at 350°F for 1 hour.
This is a lot of work, but was my absolute favorite growing up - asked for it as my birthday dinner every year for many years running. My conundrum now is that sweet spouse is allergic to mushrooms, and I haven't yet figured out quite what to substitute. And it's a lot of casserole for just one person - imagine how many lunches in a row...zowie.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 28th, 2006