Chicken Rice Casserole

Directions

1. 1
   Mix onion soup with sour cream.
2. 2
   Mix well and let stand for 2 hours.
3. 3
   Arrange fryers in roasting pan; pour over chicken the sherry, water, salt, pepper, basil, thyme and parsley.
4. 4
   Cover tightly with foil and bake at 300° for 1 1/2 hours or until chicken falls off bones.
5. 5
   Cool, strain liquid and let simmer to reduce to 1 1/2 cups.
6. 6
   Add mushroom soup.
7. 7
   Combine sour cream mixture with liquid.
8. 8
   Cook rice; cut chicken in bite size pieces and combine with rice.
9. 9
   Pour soup mixture over rice and chicken; toss lightly. Heat 30 to 40 minutes in 300° to 325° oven.
10. 10
    Serves 10 to 12 people.