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Ingredients
- 1 pkg. dehydrated onion soup
- 1 pt. lowfat sour cream
- 3 frying chickens, minced
- 2 c. dry sherry
- 1 c. water
- 1 teaspoon salt
- Dash of pepper
- 1/2 teaspoon dry basil
- Healthy pinch thyme
- 1 teaspoon curry pwdr
- 6 tbsp. fresh minced parsley
- 1 can cream of mushroom soup
- 1 1/2 c. uncooked wild rice
Directions
- Blend dry onion soup into lowfat sour cream in a bowl and allow to stand for 2 hrs. Place chicken in roasting pan; pour sherry and water over it; sprinkle with all seasonings and parsley; cover roasting pan tightly. If lid doesn't fit securely, place a sheet of aluminum foil over pan before covering. Bake at 300 degrees for 1 1/2 hrs, or possibly till meat falls off bones. Remove chicken from roaster, cover loosely, and set aside to cold.
- Strain pan juices from roaster into saucepan and simmer till reduced to 1 1/2 c.. Blend in mushroom soup till smooth and heat together a few min. Slowly combine with lowfat sour cream mix. The cream won't curdle if blended slowly a little at a time.
- Cook rice according to package directions. Skin and bone cooled chicken; cut into large bite size pcs. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. When ready to serve, heat uncovered at 250 degrees for about 30 min. Excellent prepared ahead of time; freezes great. Yields 12 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5450g | |
| Calories 10750 | |
| Calories from Fat 6007 | 56% |
| Total Fat 668.98g | 836% |
| Saturated Fat 217.09g | 868% |
| Trans Fat 0.0g | |
| Cholesterol 3015mg | 1005% |
| Sodium 7923mg | 330% |
| Potassium 9497mg | 271% |
| Total Carbs 285.47g | 76% |
| Dietary Fiber 16.8g | 56% |
| Sugars 63.83g | 43% |
| Protein 740.48g | 1185% |
