1 lg. onion
1 lb. sliced fresh mushrooms

Saute above in 2 tablespoons butter. Add 1 can mushroom soup and 1 cup sour cream. Stir together until well blended. Add 1 cup dry sherry cooking wine. Mix well. Stir in 2 cups diced chicken, cooked. Add salt and pepper, celery salt to taste. Arrange in casserole dish, heat 20-30 minutes at 320 degrees. Serves over rice. Serves 6.