1 c. wild rice, uncooked
1 tsp. salt
4 c. water
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (8 oz.) carton of fresh mushrooms
4 c. cubed chicken, cooked
1 sm. onion
1 c. chopped celery
1/4 c. butter
1/2 c. sliced almonds

Prepare wild rice as directed. Melt butter in saucepan. Saute mushrooms, onion and celery in butter, add salt. Mix water, cream of mushroom soup, sour cream and chicken in large bowl. Add onion and celery, stir.

Pour mixture into a casserole dish and bake covered in a 375 degree oven for 30 minutes uncovered 30 minutes. Garnish with almonds before serving.

(Cooper)