8 1/2 chicken breasts, boned
1 c. water
1 c. white wine
1/2 c. celery, chopped
1/2 c. onion, chopped
1 tsp. curry powder
1 tsp. salt
1 pkg. mixed wild or long grain rice
1 c. mushrooms, sliced
Butter
1 can mushroom soup
1 pt. sour cream

Simmer chicken and vegetables and seasonings in water and wine. Strain and save liquid. Cook rice in liquid. Brown mushrooms in butter. Combine chicken, rice, mushroom soup and sour cream in casserole. Refrigerate overnight. Bake 1 hour at 350 degrees before serving.