1 1/4 c. wild rice
1 can chicken broth
3/4 lb. mushrooms
1/2 pt. sour cream
1 can chicken soup
1 sm. bunch celery, cut up
2 onions

Cook wild rice, covered with water, in microwave for 35 minutes. Pour off water, add 1 can chicken broth, 3/4 pound mushrooms, 1/2 pint sour cream and 1 can chicken soup. Saute small bunch of celery and 2 onions until done. Add to above mixture. Cook until rice pops. Bake 1 to 1 1/2 hours at 350 degrees. Add more liquid if needed.