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

CONVENTIONAL: 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/turkey and cooked rice. Turn into a 12 x 7 1/2 x 2 inch baking dish. Bake uncovered at 350 degrees for 35 to 40 minutes. Stir before serving. Garnish with snipped parsley.

MICROWAVE: 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 to 2 1/2 minutes. Blend in soup, sour cream, wine and curry. Stir in chicken/turkey and rice. Micro-cook, covered, until hot, 8 to 10 minutes. turn dish after 5 minutes. Top with parsley. Serves 4 to 6.