3 c. rice, cooked
12 oz. cooked ham, cut in pieces
1 1/2 tbsp. butter
1/2 c. chopped onions
2 c. celery, thinly sliced
1 can cream of chicken soup
1 1/2 tsp. mustard
1/4 tsp. dill weed
3/4 c. sour cream

Saute ham in butter about 2 minutes. Add onions and celery, continue cooking until tender. Stir in soup, mustard and dill weed. Heat thoroughly. Add sour cream. Heat but do NOT boil. Serve over bed of rice.