2 1/2 to 3 lbs. chicken (meaty pieces)
1 c. water
1 c. dry sherry cooking wine
1/2 tsp. curry powder
1 med. onion, sliced
1/2 c. sliced celery
1 1/2 tsp. salt
1 can sliced mushrooms (3 oz. can)
2 pkgs. (6 oz. each) long-grain and wild rice with seasonings
1 c. dairy sour cream
1 can (10 oz.) condensed cream of mushroom soup

Place chicken in deep kettle. Add water, sherry, curry powder, onion, celery, salt. Bring to boil, cover tightly - reduce heat and simmer 1 hour or until chicken is tender. Strain broth; cook chicken and broth. When chicken is cool, remove meat from bones; discard skin. Cut meat into bite size pieces. Measure broth and use as part of liquid for cooking rice, following package directions for firm rice.

Combine chicken, rice, undiluted mushroom soup, sour cream and mushrooms in mixing bowl; toss and mix. Place in a 3 1/2 quart casserole. Garnish top with 1 can (3 ounce) whole mushrooms and bake in a 350 degree oven 1 hour. Makes 8-10 servings. May also garnish with sprig of parsley in center of casserole.