2 chickens, 3 lbs. each (or 6 lbs. breast meat)
1/2 c. celery, sliced
1 c. water
1 c. dry sherry
1 1/2 tsp. salt
1 onion, sliced
1 lb. fresh mushrooms, sliced
1/4 c. butter
2 pkg. long grain wild rice
1 c. sour cream
1 can cream of mushroom soup

Combine chicken, water, sherry, salt, onion and celery in large pot and simmer for one hour until tender. Remove from heat. Strain broth, refrigerate chicken and broth at once. When chicken is cool, cut into bite-sized pieces. Saute mushrooms in butter. Measure chicken broth and use as part of liquid for cooking rice - using directions for firm rice.

Combine chicken, rice and mushrooms in 4 qt. casserole. Blend sour cream and soup. Toss with chicken mixture. Bake at 350 degrees for one hour.