CHICEN WILD RICE CASSEROLE

1 (1-3/8 oz.) pkg of dehydrated onion soup
1-pint sour cream
3 (2 ½ lbs) frying chickens- cut-up
2 cups of dry sherry
1-cup water
1 tsp salt
Dash of pepper
½ trp dried basil
Pinch thyme
1 tsp curry powder
6 tbls minced parsley
1 can of cream of mushroom soup
1 ½ cups uncooked wild rice

Blend dry onion soup into sour cream and let stand 2 hours. Preheat oven to 300°. Place chicken in roasting pan, pour sherry and water over chicken; sprinkle with seasonings and parsley. Cover tightly; bake 1 ½ hours or until meat falls off the bones. Remove chicken from the pan, cover loosely with foil; set aside to cool. Strain juices in pan and skim off fat. Simmer until reduced 1-½ cups. Blend mushroom soup until smooth; heat with juices a few minutes. Slowly combine with sour cream. Cook rice as directed on package. Skin and bone chicken; cut into bite-sized pieces. Combine with rice; and turn into buttered casserole dish. Pour sauce over and toss lightly. When ready to serve heat uncovered in preheated 250° oven for 30 minutes. Serves 12.