1. Two broiler-fryer chickens or 3 pounds of breasts and thighs. Cook chicken in 1 cup of water, 1 cup dry sherry, 1 1/2 teaspoons salt, 1/2 teaspoon curry powder, 1 medium onion sliced or thickly chopped, 2 stalks of celery broken up in pieces. Bring to a boil, reduce heat, cover and simmer for 45 minutes or till done. Remove from heat and strain broth. Place broth in refrigerator overnight and skim fat before using. Cool chicken and remove bones and discard the skin.

2. Slice and saute 1 pound fresh mushrooms in 1/4 cup of butter.

3. Two 6 ounce packages of UNCLE BEN'S® long grain with seasoning rice. Cook according to directions but using chicken broth (add water if necessary to make up right amount).

4. 1 cup of sour cream 1 can of cream of mushroom soup Sliced almonds (half to sprinkle on top)

Put all together and place in a 9 x 13 inch pan or 3 1/2 - 4 quart casserole dish. Top with almonds. Bake at 350 degrees for 1 hour. Serve 8 to 10.