1 lg. fryer, cut up
1 c. sherry
1 tsp. salt
1/4 tsp. curry powder
1 sm. onion, sliced
1 lg. can mushrooms
1 (6 oz.) pkg. long grain & wild rice
1/2 c. sour cream
1/2 can cream of mushroom soup

Place chicken in kettle; add water, sherry, salt, curry and onion. Cover and bring to boil; reduce heat and simmer 1 hour. When chicken is cool, remove from bones and cut into bite-sized pieces. Cook rice, according to package directions, but use broth for half of the liquid required.

Combine chicken, drained mushrooms and rice in a 2 quart casserole. Stir in sour cream and mushroom soup. Bake, covered, 1 hour at 350 degrees. (Can be made a day ahead and refrigerated overnight.)