2 whole chickens, about 3 lbs. each
1 c. water
1 c. cooking sherry
1 1/2 tsp. salt
1/2 tsp. curry
1 med. onion (chunks)
1/2 c. celery, cut in 1" pieces
1 lb. mushrooms, sliced
1/4 c. butter
2 (6 oz.) pkgs. long grain UNCLE BEN'S® rice (not instant)
1 c. sour cream
1 can mushroom soup

1. Cook chicken in broth in large pot with 1 cup water, 1 cup sherry, salt and curry and 1 medium onion and 1/2 cup celery. Simmer about 1 hour, covered. Strain broth and take out bones. (Reserve the liquid to cook the rice.)

2. Saute 1 pound mushrooms and 1/2 cup butter.

3. Cook 2 packages long grain UNCLE BEN'S® rice. Do not substitute or use instant rice. Use the broth left from cooking the chicken (plus water if necessary) to make the rice. Follow the directions on the package and make both packages together.

4. Combine large chunks chicken, mushrooms and rice. Stir together 1 cup sour cream (can use light or no fat sour cream) and 1 cup mushroom soup. Pour on top and mix with chicken mixture.

5. Bake, covered 1 hour at 350 degrees in 9"x13" glass dish. Can be made day before. (Bake before serving.)