4 whole chicken breasts
1 c. dry sherry
1 c. water
1/2 c. chopped celery
1 sm. chopped onion
1 1/2 tsp. salt
1 lb. fresh mushrooms or 8 oz. can of mushrooms
1/2 c. butter
1 c. sour cream
1 can cream of mushroom soup
1 (6 oz.) box UNCLE BEN'S® wild and long grain rice
Slivered almonds

Bring chicken and first 5 ingredients to boil. Cover and simmer 1 1/2 hours. Skin, bone and cut chicken into cubes. Strain liquid and use this instead of water to cook rice. Saute mushrooms in butter and mix with soup and sour cream. Add cooked rice and chicken. Put into 9 x 13 inch casserole. Sprinkle with almonds. Bake for 1 hour at 350 degrees. Serves 6-8.