12 oz. ham steak cut into thin strips (2 1/2 c.)
1 1/2 tbsp. butter
1/2 c. chopped onion
2 c. thinly sliced celery
1 can cream of chicken soup
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 c. sour cream

While rice is cooking, saute ham strips in butter for about 2 minutes in large skillet. Add onion and celery. Continue cooking until vegetables are tender crisp, about 10 minutes. Stir in soup, mustard, and dill weed. Heat thoroughly. Add sour cream and heat through but don't boil. Serve over rice.