1 fryer (about 3 lb.) or pieces
1 c. water
1/2 c. dry sherry
1 tsp. (or less) salt
1/4 tsp. curry powder
1 sm. onion, chopped
1/4 c. celery, chopped
1 (6 oz.) pkg. wild rice with long grain rice
1 (4 oz.) can mushrooms
1/2 c. sour cream
1 can cream of mushroom soup
1/4 c. sliced almonds
Paprika

Boil chicken in water and sherry, salt, curry powder, onions and celery until tender. Remove chicken from broth, cool, bone and cut into bite-size pieces. Reserve broth to cook rice.

Prepare rice according to package, using broth. Combine chicken, cooked rice, mushrooms, sour cream and cream of mushroom soup. Pour into 9 x 9 inch casserole. Top with almonds. Sprinkle with paprika. Cover with foil. Bake at 350 degrees about 45 minutes to 1 hour.