Ingredients
13 large onions, diced4 medium bunches celery, sliced6 cans (8 ounces each) mushroom stems and pieces, drained2 cups butter, cubed9 packages (4 ounces each) long grain and wild rice mix13-1/2 cups water12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted13 cups sour cream1/4 cup curry powder72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts)1 can (8 ounces) grated Parmesan cheese
Preparation
In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese.
Bake, uncovered, at 350° for 45-60 minutes or until bubbly.
