2 (3 lb.) broiler chickens
1 c. water
1 c. dry sherry
1 med. chopped onion
1 1/2 tsp. salt
1/2 tsp. curry powder
1/2 c. chopped celery
2 boxes UNCLE BEN'S® wild rice
1 lb. mushrooms
1/4 c. butter
1 can cream mushroom soup
1 c. sour cream

In a pot, simmer all ingredients for one hour. Cool until you can pick meat off bones. Break into bite-size pieces. Strain broth and cook 2 boxes UNCLE BEN'S® Wild Rice with broth using "firm" directions on box. Saute 1 lb. mushrooms in 1/4 cup butter. Reserve a few caps for garnish, if desired. Mix all ingredients with one can cream of mushroom soup and 1 cup sour cream. Mix well and place in 3 1/2 quart casserole. Refrigerate or freeze. Bake one hour at 350 degrees before serving.