1 env. onion soup mix
2 c. sour cream
3 (2 1/2 lb.) roasting chickens
2 c. dry sherry
1 c. water
1 tsp. salt
Dash of pepper
1/2 tsp. dried basil
1/2 tsp. thyme
2 tsp. curry powder
6 tbsp. minced parsley
1 (10 3/4 oz.) can cream of mushroom soup
2 (6 oz.) pkg. long grain & wild rice, cooked

Blend soup mix and sour cream; set aside for 2 hours. In a large roasting pan, place chickens, sherry, water and seasonings. Cover tightly. Bake at 300 degrees for 1 1/2 hours. Remove chickens from roaster. Allow to cool; reserve juices and degrease.

Combine cooled juices with sour cream mixture and add mushroom soup. Cook rice according to package directions. Skin and bone chickens and cut up meat. Combine with cooked rice. Pour sauce over all. Place in two 13 x 9 inch shallow baking dishes. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Can be done ahead. Serves approximately 18-20 people.