2-3 lbs. chicken
1 med. onion, sliced
1 1/2 tsp. salt
1/2 c. sliced celery
1/2 tsp. curry
2 pkgs. long grain and wild rice with seasonings (6 oz. size)
1/4 c. butter
1 lb. sm. mushrooms
1 c. cream of mushroom soup
1 c. sour cream

Put chicken with 1 cup water, celery, onion, salt and curry powder in pot and simmer for 1 hour. Remove chicken, strain broth and cook the rice using the broth instead of water, adding enough water to make required amount.

Saute mushrooms in butter, adding chicken meat which has been cut into bite size chunks. Blend soup and sour cream and add to chicken and mushrooms. Put into a 4 quart casserole dish with cover. Bake 1 hour at 350 degrees. Let stand 15 to 20 minutes before serving. This recipe is really good!