1 cooked chicken-diced
1 large jar mushrooms
1 to 1-1/2 cups sherry
1 package UNCLE BEN'S® long grain and wild rice (prepare as directed)
2+ c. chicken broth
1/2 jar current jelly
Pie crust for topy

Mix prepared rice with mushrooms and chicken. Place in casserole dish. In large saucepan, mix 2 cups chicken broth, sherry, current jelly and salt and pepper to taste. Bring to a boil. Simmer until all jelly is dissolved stirring often. Thicken as for a thin gravy. Pour over chicken/rice mixture and stir (should be soupy). Reserve some of the gravy for serving. Cover with pie crust. Puncture crust. Bake 10 minutes at 450, then 30-40 minutes at 350 (juices should be bubbly and crust brown.)