1 (6 oz.) pkg. long grain and wild rice mix
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1 (10 3/4 o.) can condensed cream of mushroom soup
1/2 c. dairy sour cream
1/3 c. dry white wine
1/2 tsp. curry powder
2 c. cubed cooked chicken or turkey

Prepare rice mix according to package directions. Meanwhile, cook onion and celery in butter until tender. Stir in sour cream, wine and curry. Stir in chicken and cooked rice. Turn into a 2-quart casserole or a 12 x 7 1/2 x 2-inch baking dish. Bake uncovered in a 350 degree oven for 35-40 minutes. Stir before serving. Yield: 4-6 servings.