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Ingredients

• 2 (3-pound) whole chickens
• 1 cup water
• 1 cup dry sherry
• 2 celery stalks
• 1 onion, quartered
• 1 1/2 teaspoons salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 2 (6-ounce) packages long-grain and wild rice mix
• 1/2 cup butter or margarine
• 2 (8-ounce) packages sliced mushrooms
• 1 bunch green onions, chopped (about 1 cup)
• 1 (8-ounce) carton sour cream
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
• 1 (6-ounce) can French-fried onions, crushed
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder

Description

This Recipe, From Charlotte Skelton's Book Absolutely A La Carte (A La Carte Alley, $22.95), Is Named After A Community North Of Biloxi. When Pressed For Time, Try The Kitchen Express Method Below.

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