4 or 5 chicken breasts, boned and skinless
1 1/2 tsp. salt
1 med. onion, sliced
2 cans sliced mushrooms
1 can cream of mushroom soup
1 c. water
1 c. dry sherry
1/2 tsp. curry powder
1/2 c. chopped celery
1 pkg. wild rice mix
1 c. sour cream

Combine chicken, water, sherry, salt, curry powder, onion, and celery; simmer for 1 hour. Remove meat and strain broth. Prepare rice as directed on package, using broth as part of liquid. Cut meat into bite sized pieces. Combine rice, chicken, mushrooms, sour cream, and celery/onion mixture left from straining broth. Place in casserole dish and bake, covered, for 1 hour at 350 degrees. (I use a 9 x 13 inch pan.)