2 whole chickens
1 c. water
1 c. dry sherry
1 1/2 tsp. salt
1/2 tsp. curry
1 med. onion, sliced
1/2 c. sliced celery
1/4 c. butter
2 pkgs. long grain and wild rice
1 c. plain yogurt
1 can cream of mushroom soup
1 pkg. mushrooms

Place chicken in kettle. Add water, sherry, salt, curry, onion and celery. Boil, cover. Reduce hat and simmer 1 hour. Remove chicken and strain broth. Refrigerate both. Remove bones and skin.

Wash mushrooms and saute in butter. Reserve enough for casserole top. Measure and use broth to cook rice.

Combine chicken, rice and mushrooms in 3 1/3 to 4 quart casserole. Blend in yogurt and soup. Arrange reserved mushrooms to top. Cover. Refrigerate. Bake at 350 degrees 1 hour. Freezes well. Serves 8-10.