3 whole chicken breasts
1/2 c. celery, cut up
1 1/2 tsp. salt
1 c. sherry
1 c. water
1 sm. onion, cut up
1 lb. or 8 oz. can mushrooms
1 (6 oz.) pkg. wild and long grain rice
1/2 c. butter
1 c. sour cream
1 can cream of mushroom soup
Slivered almonds

Bring chicken and first five ingredients to a boil. Cover and simmer one hour. Skin, bone and cut up chicken into bite size pieces. Strain liquid and use to cook rice. Saute mushrooms, mix with soup and sour cream. Add rice and chicken. Use 2 1/2 to 3 quart casserole. Sprinkle with almonds. Bake at 350 degrees for one hour.