1 (1 3/8 oz.) pkg. dehydrated onion soup
1 pt. sour cream
3 (2 1/2 lb.) frying chickens
2 c. dry sherry
Water to cover chicken
1/2 tsp. salt
Dash pepper
1/2 tsp. dried basil
Pinch thyme
6 tbsp. minced fresh parsley
1 (10 1/2 oz.) 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. Cover chicken with water; pour sherry over it. sprinkle with all seasonings and parsley; cover. Cook for 1 to 1 1/2 hours or until meat falls off bones. Remove chicken and set aside to cool.

Strain juices (1 1/2 cups). Pour juices into mushroom soup and blend until smooth and heat together a few minutes. Slowly combine with sour cream mixture (a little at a time). Cook rice according to package directions. Skin and bone cooled chicken; cut into bite-size pieces. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. Heat uncovered at 325 degrees for about 30-45 minutes or until bubbly.