1 lb. mushrooms, sliced
1 green pepper, diced
1 lg. onion, diced
1 tsp. curry powder
3 c. cooked chicken, diced
1 c. celery, diced
4 tbsp. butter
1/2 c. wild rice, cooked
Salt & pepper
1 c. mayonnaise
1 tbsp. Worcestershire sauce

Saute mushrooms, green pepper, onion and celery in butter. In 3 quart casserole put rice, chicken and sauteed vegetables, also curry, salt and pepper, mayonnaise and Worcestershire sauce. Mix well. Bake at 350 degrees for 45 minutes. May be prepared a day ahead and baked just before serving. Serves eight. Also may be changed to a seafood casserole by substituting chicken for shrimp and/or crab meat.