6 oz. pkg. Uncle Ben's wild rice mix 1/4 cup margarine 1/4 cup flour 12 oz. can evaporated milk 1-1/2 cups chicken broth 2-1/2 cups chunks cooked chicken or turkey 1 can mushroom slices, drained 1/4 cup toasted, slivered almonds Dash of salt, pepper and garlic powder The night before serving

Mix cream and broth and gradually add to onion mixture, stirring constantly. Cook until thickened. To the cooked rice, add the sauce that you have just made, add the chicken, parsley and almonds.

Wonderful - loved by all who have tried it - worth the time. Adapted from Elizabeth Tokariuk's entry in the May/June 1999 Country Woman magazine. Very similar to

This was a Schwan's recipe that I tinkered with so I wouldn't have to buy Schwan's to make it.

Instructions Blend dry onion soup into sour cream in a bowl and allow to stand for 2 hours. Place chicken in roasting pan; pour sherry and water over it; sprinkle with all seasonings and parsley; cover roaster tightly. (If lid doesn't fit securely, place a sheet of aluminum foil over pan before

8 chicken breast halves -without skin; boneless 3 1/2 c Water; Divided use 1/2 c Dry Sherry 1 md Onion; Quartered 1/2 ts Curry powder; or more to -taste 2 tsps Salt 1 stalk Celery; with leaves 1 lb Fresh mushrooms; whole 1/4 c Reduced calarie margarine 12 oz Uncle Ben's long grain and -wild rice