3 lb. fryer chicken
1/2 c. dry sherry
1/4 c. celery, sliced
1/2 med. onion, sliced
3/4 tsp. salt
1/4 tsp. curry powder
1 pkg. UNCLE BEN'S® long grain & wild rice with seasonings
2 tbsp. butter
1/2 lb. mushrooms
1/2 can cream of mushroom soup
1/2 c. sour cream

Wash chicken. Place in deep kettle. Add 1 cup water, sherry, celery, onion, salt and curry. Bring to boiling. Reduce heat and simmer, covered for about 1 hour. Remove chicken strain broth and save. Cook rice following package directions, but use chicken broth (add water if needed).

In hot butter saute mushrooms until golden brown. Remove chicken from bones, discarding skin. Cut into bite-size pieces. Blend soup and sour cream into cooked rice. Turn into 2 quart casserole. Fold in chicken and mushrooms, saving 6 mushrooms to set around on top. Bake in 350 degree oven for 1 hour. Let stand 15-20 minutes before serving. Makes 4 servings.