3 c. hot cooked rice
12 oz. fully cooked ham, cut in thin strips (can use canned)
1 1/2 tbsp. butter
1/2 c. chopped onion
2 c. thinly sliced celery
1 (10 3/4 oz.) can condensed cream of chicken soup
2 tbsp. dry white wine (opt.)
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 c. sour cream
1/3 c. chopped pimientos

While rice is cooking, saute ham in butter about 2 minutes (use large skillet). Add onions and celery; continue cooking until vegetables are tender crisp; stir in soup, wine, mustard and dill weed. Heat thoroughly. Add sour cream and pimientos; heat, but do not boil. Serve over hot rice. Serves 6.