Chicken and Wild Rice

KateL's Note:

Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond."

• Total Time: 2 hrs 16 mins
• Prep Time: 2 hrs 15 mins
• Cook Time: 1 mins

Ingredients:

Servings: 12

• 1 ¼ ounces onion soup mix (can use Copycat Lipton's Onion Soup Mix #24952)
• 2 cups sour cream
• 6 ounces uncle ben's long grain and wild rice blend
• 12 chicken breasts
• 2 cups dry sherry
• 1 cup water
• 1 teaspoon salt
• 1 dash pepper
• ½ teaspoon basil
• 1 pinch thyme
• 1 teaspoon curry powder
• 6 tablespoons chopped flat-leaf Italian parsley
• 10 ¾ ounces cream of mushroom soup
• ½ cup toasted almond (or to preference)

Directions:

1. Combine onion soup mix and sour cream and let stand for 2 hours.
2. Cook long grain and wild rice according to package, approximately 30 minutes required.
3. Combine sherry, water, and seasonings and bring to a boil.
4. Add chicken and simmer for 20 minutes.
5. Strain chicken and reserve broth. Cut chicken into bite-size pieces.
6. Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
7. Blend in onion soup mixture that has been standing for 2 hours.
8. Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
9. Top with toasted almonds.
10. Can be frozen.