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CHICKEN AND WILD RICE 
1 (3 to 4 lb.) oven stuffer roaster chicken
1/2 c. dry sherry
1 1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. celery salt
1/2 tsp. onion salt
1 lb. mushrooms
1/4 c. butter
2 (6 oz.) pkg. UNCLE BEN'S® long grain rice
1 c. sour cream
1 can cream of mushroom soup

Boil chicken on top of stove with garlic salt and pepper until done. Drain and save broth. Cut cooled, boned, chicken into bite size pieces. Saute mushrooms in butter and garlic salt. Use reserved chicken broth for water in rice recipe adding sherry, salt, curry powder, onion powder and celery salt. Cook rice. Mix chicken, mushrooms and rice in bowl. Heat sour cream and soup together - pour over rice mixture and mix well. Pour all in casserole dish. Bake at 350 degrees for 45 minutes.
UNCLE BEN'S® is a registered trademark of Mars, Incorporated.
This web site is not associated with Mars, Incorporated or its affiliates.
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