Classic Cooking with Coca-Cola/Elizabeth Candler Graham 1998

Chicken with Wild Rice
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
1 whole fryer chicken (2-3 pounds) 1 cup water 1 cup Coca-Cola
1-1/2 teaspoons salt 1/2 teaspoon curry powder 1 medium onion, sliced
1/2 cup celery, sliced 1 pound fresh mushrooms 1/4 cup butter or margarine
2 (6 ounce) packages long grain and wild rice with seasoning 1 cup sour cream 1 can cram of mushroom soup



1 Place the chicken in a deep kettle and add the water, Cocoa-Cola, salt, curry powder, onion, and celery. Cover and bring to a boil. Reduce heat and simmer for 1 hour. Remove from heat and strain the broth. Refrigerate the chicken and broth at once, without cooling first. When the chicken is cool, remove the meat from the bones and cut into bite-size pieces. Rinse the mushrooms and pat dry. Slice and saute in butter until golden, about 5 minutes, stirring constantly. Save the liquid with the mushrooms. Measure the chicken broth and use as part of the liquid for cooking the rice, following directions on the package. Combine the chicken, mushrooms and rice in a 3-1/2 to 4 quart casserole dish. Blend the sour cream and soup and toss with the chicken and rice mix. Cover and refrigerate overnight if desired. To heat, bake, covered, at 350 degrees for 1 hour. The casserole may be frozen ahead of time.

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