2 c. chicken, cooked & cubed
1 (6 1/4 oz.) pkg. quick cooking long grain and wild rice mix
1/2 tsp. shredded orange peel
1/2 to 1 tsp. curry powder
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Dairy sour cream
2 c. orange juice
1 (6 oz.) pkg. chopped mixed dried fruits

In a 2 quart casserole, stir together rice and seasoning packet, orange peel and curry. Add condensed soup and sour cream; mix well. Gradually stir in orange juice, chicken and dried fruits. For make- ahead, cool. Seal and chill for 3 to 24 hours.

TO BAKE: Bake, covered at 350 degrees about 1 hour, or until hot. (Or bake immediately at 350 degrees for 35 to 40 minutes.)

TO MICROWAVE: Cook on High, covered but vented for 12 to 16 minutes, or until heated through; stirring once. Let stand, covered, for 5 minutes.