2 (2 1/2 lb.) chicken fryer
2 c. white cooking sherry
1 1/2 tsp. salt
4-6 c. water
2 pkg. Uncle Bens white & wild rice w/herbs
3 ribs celery, chopped
1 (4 oz.) can sliced mushrooms
4 tbsp. butter
1 can mushroom soup
1 c. sour cream
1 c. half & half cream
1 med. onion, chopped

Simmer fryers in wine, salt and water; cover until done. Remove chicken, debone and cut into bite-size pieces. Cook rice in 5 cups of broth for 25 minutes or until nearly dry. Saute celery, onions and mushrooms in butter until tender. Add mushroom soup, sour cream, half & half cream to chicken.

Combine with rice and mix gently. Bake in large buttered casserole at 350 degrees for 30-40 minutes. May be refrigerated. Serves 15 people.