Boil 2 chickens (approximately 3 pounds each) in water to cover, adding 1 cup of dry sherry. Add 1 1/2 teaspoons salt, 1/2 teaspoon curry powder, one sliced medium onion, and 1/2 cup sliced celery and celery tops. (If I'm in a hurry and feeling rich, I use four whole boneless chicken breasts.) Simmer for at least one hour or until completely cooked. Remove from heat, and strain broth. Put chicken and broth in refrigerator. Chicken needs to be removed from bones and cut into bite-size chunks.

Slice and saute one pound of fresh mushrooms in 1/4 cup of butter. Saute until golden, about 10 minutes. (If you want to be fancy save some whole to use as a garnish.)

Use the chicken broth as the liquid needed to make two 6 ounce packages of long grain-wild rice. Cook as directed.

Combine chicken, mushrooms, and rice in oven-proof casserole. Blend in 1 cup sour cream and 1 (10 ounce) can cream of mushroom soup. Add more sherry to make creamy.

You may cover and refrigerate at this point overnight or bake now. Bake covered at 350 degrees for one hour. This casserole may also be completely prepared and frozen ahead of time. This will serve 8 to 10. It is easily doubled.