Chicken and Wild Rice

Ingredients

• 1 1/4 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
• 1/2 teaspoon basil
• 1 pinch thyme
• 1 teaspoon curry powder
• 6 tablespoons chopped flat-leaf Italian parsley
• 10 3/4 ounces cream of mushroom soup
• 1/2 cup toasted almond (or to preference)

Directions

1. 1

   Combine onion soup mix and sour cream and let stand for 2 hours.

2. 2

   Cook long grain and wild rice according to package, approximately 30 minutes required.

3. 3

   Combine sherry, water, and seasonings and bring to a boil.

4. 4

   Add chicken and simmer for 20 minutes.

5. 5

   Strain chicken and reserve broth. Cut chicken into bite-size pieces.

6. 6

   Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.

7. 7

   Blend in onion soup mixture that has been standing for 2 hours.

8. 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. 9

   Top with toasted almonds.

10. 10

    Can be frozen.