2 to 3 lb. fryers
1 c. water
1 c. dry sherry
1/2 tsp. curry
1/2 c. celery, sliced
1 1/2 tsp. salt
1 med. onion

Place ingredients in deep kettle. Simmer 1 hour. Remove chicken; refrigerate. Strain broth. Cut cooled chicken into small pieces.

12 oz. long grain and wild rice mix
Chicken broth plus enough water for cooking rice
10 1/2 oz. cream of mushroom soup
1 c. sour cream
1 lb. sauteed mushrooms

Cook rice in broth and water. Combine rice, chicken, sour cream, soup and mushrooms. Place in 9 x 13 inch baking dish. Refrigerate. When ready to use, bake 1 hour at 350 degrees.

Casserole is best if made a day ahead, also freezes well. Serves 8 to 10.