1 (3 lb.) whole broiler chicken
6 c. water
1/2 c. dry sherry
2 tsp. salt
1 med. onion, sliced
1/2 c. celery, diced
1 lb. fresh mushrooms
1/2 c. butter
2 pkgs. wild rice with seasoning
1 c. dairy sour cream
1 can cream of mushroom soup
2 tsp. curry powder

Place chicken in deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to boil and cover tightly. Reduce heat and simmer 1 hour. Remove from heat and strain broth. Refrigerate chicken and broth at once. When cool, remove chicken from bone, discarding skin. Cut into bite-size pieces.

Wash mushrooms, pat dry, and saute in butter until golden. Measure broth and use as part of liquid to cook rice (following package instructions for firm rice). Combine chicken, rice and mushrooms (reserve enough caps to place a few on top of casserole). Blend sour cream and mushroom soup, undiluted and toss with chicken mixture. Place in a 3 1/2 to 4 quart casserole. Arrange reserved mushrooms in circle on top. Cover and refrigerate until needed. To heat, bake in 350 degree oven for 1 hour. Serves 10. (I sometimes put into 2 smaller casseroles and freeze 1 casserole for later.)