6 lb. chicken (I use legs & breasts)
1 c. cooking sherry
1 c. water
1 1/2 tsp. salt
Curry powder to taste
1 med. onion, diced
1 c. sour cream
1/2 c. celery, diced
1 lb. fresh mushrooms
1/4 c. butter
2 (6 oz.) pkgs. UNCLE BEN'S® long grain & wild rice with seasoning
1 can cream of mushroom soup

Place chicken in deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to a boil. Cover tightly. Reduce heat, simmer 1 hour. Remove from heat. When chicken is cool, remove meat from bones, discarding skin. Cut into bite size pieces. Wash mushrooms, pat dry; saute in butter until golden brown; reserve enough to circle top of casserole. Measure chicken broth and use as part of liquid for cooking rice, following package directions for firm rice.

Combine chicken, rice and mushrooms in large casserole. Blend sour cream and undiluted mushroom soup. Toss together with chicken mixture. Arrange reserved mushrooms in circle on top of casserole. Bake in 350 degree oven for 1 hour. Makes 8 to 10 servings.