3 to 6 lb. chicken, skinned and all fat removed
2 pkg. UNCLE BEN'S® wild rice (original)
1 lb. fresh mushrooms, sliced
2 cans Campbell's cream of mushroom soup
1 pt. sour cream
1 lg. onion, finely chopped
1 c. shopped celery
1 tsp. curry powder
3 to 4 tbsp. peanut oil
1 c. water
1 c. dry sherry

In large pot, cook the chicken in the water, dry sherry, celery and curry powder for one hour. Remove chicken from pot, remove all bones and cut into bite-size pieces. Meanwhile, add the wild rice to the liquid in the pot and cook. (If the water is too low, add more equal parts of water and dry sherry.) Saute mushrooms and onion in peanut oil. Drain off the oil through a colander or strainer. Add to the pot with the wild rice. Stir. Return chicken to the pot. Stir. May freeze at this point or continue:

Turn chicken mixture into large casserole or roasting pan. Add cream of mushroom soup and sour cream. Stir well. Mixture should be quite thick. Cook at 350 degrees for one hour. Good with asparagus or broccoli. Preparation time: 3 hours.