2-3 lb. chicken, cut up
2 c. water
1 c. sherry
1/2 tsp. salt
1/2 tsp. curry powder
1 med. onion, sliced
1/2 c. sliced celery
1 can cream of mushroom soup
1 can mushrooms
1/2 c. butter
1 sm. jar pimento (optional)
2 (6 oz.) pkg. Uncle Bens wild & long grain rice
1 c. sour cream (last)

1. Simmer 1 hour; chicken, water, sherry, salt, curry powder, onion and celery.

2. Pour off broth.

3. Cool broth and chicken.

4. Skin chicken and cut meat in pieces.

5. Cook rice in broth and add water to make enough liquid.

6. Combine rice, chicken, soup, butter and mushrooms.

7. Slowly add sour cream.

8. Put in 9 x 13 inch pan or casserole dish.

9. Cover with foil and bake 1 hour at 350 degrees. Serve 8-10 people. Can be mixed the night before and bake just before wanted.