2 (3 lb.) chickens
2 c. water
1 1/2 tsp. salt
1/2 tsp. curry powder
1 med. onion
1/2 c. celery, sliced
1 lb. fresh mushrooms
1/4 c. butter
2 (6 oz.) pkgs. wild rice with seasoning
1 c. sour cream
1 c. cream of mushroom soup

Combine first 6 ingredients. Boil, cover and simmer 1 hour. Strain broth. Remove meat and cut to bite-size. Slice mushrooms; saute in butter. Reserve enough buttons to circle finished casserole. Measure broth - use for rice; cook as package directs. Blend sour cream and cream of mushroom soup. Combine cooked rice, mushrooms with juice, chicken and sour cream mixture. Bake at 350 degrees for 1 hour. Serves 8 to 10. May be frozen and baked later.