1 pkg. dehydrated onion soup
1 pt. sour cream
3 frying chickens, chopped
2 c. dry sherry
1 c. water
1 tsp. salt
Dash of pepper
1/2 tsp. dried basil
Pinch thyme
1 tsp. curry powder
6 tbsp. fresh chopped parsley
1 can cream of mushroom soup
1 1/2 c. uncooked wild rice

Blend dry onion soup into sour cream in a bowl and allow to stand for 2 hours. Place chicken in roasting pan; pour sherry and water over it; sprinkle with all seasonings and parsley; cover roasting pan tightly. If lid doesn't fit securely, place a sheet of aluminum foil over pan before covering. Bake at 300 degrees for 1 1/2 hours, or until meat falls off bones. Remove chicken from roaster, cover loosely, and set aside to cool.

Strain pan juices from roaster into saucepan and simmer until reduced to 1 1/2 cups. Blend in mushroom soup until smooth and heat together a few minutes. Slowly combine with sour cream mixture. The cream will not curdle if blended slowly a little at a time.

Cook rice according to package directions. Skin and bone cooled chicken; cut into large bite size pieces. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. When ready to serve, heat uncovered at 250 degrees for about 30 minutes. Excellent prepared ahead of time; freezes great. Yields 12 servings.