Chicken For A King

Name: Chicken For A King
Ingredients: 1 pkg. Lipton onion soup mix; 1 pint sour cream; 3 - 2 1/2 lb. chicken fryers (I use boneless, skinless chicken breasts and thighs); 2 c. dry sherry; 1 c. water; 1 tsp. salt; dash of pepper; 1/2 tsp. dried basil; pinch of thyme; 1 tsp. curry; 6 Tbsp. parsley, minced; 1 - 10 3/4 oz. can mushroom soup; 2 - 6 oz. boxes Uncle Ben's wild and herb rice, cooked (not instant); 2 - 3 oz. cans Durkee real french fried onions

14 ingredients

13 steps

Ingredients

1 pkg. Lipton onion soup mix
1 pint sour cream
3 - 2 1/2 lb. chicken fryers (I use boneless, skinless chicken breasts and thighs)
2 c. dry sherry
1 c. water
1 tsp. salt
dash of pepper
1/2 tsp. dried basil
pinch of thyme
1 tsp. curry
6 Tbsp. parsley, minced
1 - 10 3/4 oz. can mushroom soup
2 - 6 oz. boxes Uncle Ben's wild and herb rice, cooked (not instant)
2 - 3 oz. cans Durkee real french fried onions

Directions

1

Blend onion soup and sour cream.
2

Let stand for 2 hours.
3

In large roasting pan, place chicken, sherry, water and sprinkle with seasonings.
4

Cover tightly.
5

Bake at 300° for 1 1/2 hours. Chickens may be cooked the day before.
6

Remove from roaster, cover loosely and allow to cool.
7

Combine 2 cups hot broth with the cream of mushroom soup and slowly stir in the sour cream mixture to prevent curdling.
8

Cook rice according to directions on box. Skin and bone chicken and cut up the meat.
9

Combine with cooked rice.
10

Pour sauce over all.
11

Heat uncovered for 30 to 45 minutes at 250°.
12

Sprinkle canned onions over top and serve (I return to oven for about 5 minutes to brown).
13

This recipe freezes well.