1 (6 oz.) pkg. long grain & wild rice mix
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. dairy sour cream
1/3 c. dry white wine
1/2 tsp. curry powder
2 c. cubed cooked chicken or turkey
1/4 c. snipped parsley

Prepare rice mix according to package directions. Meanwhile, cook onion and celery in butter until tender. Stir in soup, sour cream, wine and curry. Stir in chicken and cooked rice; turn into a 12 x 7 1/2 x 2 inch baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes. Stir before serving; garnish with snipped parsley. Makes 4-6 servings.

Microwave cooking directions: On range top prepare rice mix according to package directions. Place onion, celery and butter in 2 quart non-metal casserole. Cook, covered, in microwave oven until tender, 2-2 1/2 minutes. Blend in soup, sour cream, wine and curry. Stir in chicken and rice. Micro-cook, covered, until hot 8-10 minutes; turn dish after 5 minutes. Top with parsley.