2 whole broiler-fryer chickens, 3 lbs. each
1 c. water
1 c. sherry
1 1/2 tsp. salt
1/2 tsp. curry powder
1 med. onion, sliced
1/2 c. sliced celery
1 lb. fresh mushrooms
1/4 c. butter
2 pkgs. long grain and wild rice with seasonings
1 c. dairy sour cream
1 (10 1/2 oz.) can condensed cream of mushroom soup

Place chicken in a deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to boil; cover tightly. Reduce heat; simmer 1 hour. Remove from heat; strain broth. Refrigerate chicken and broth at once. When chicken is cool, remove meat from bones; discard skin. Cut into bite size pieces. Wash mushrooms, pat dry; saute in butter until golden brown (reserve enough to circle top of casserole).

Measure chicken broth; use as part of liquid for cooking rice, following package directions for firm rice. Combine chicken, rice and mushrooms in 3 1/2 or 4 quart casserole. Blend sour cream and undiluted mushroom soup. Toss together with chicken mixture. Arrange reserved mushrooms in circle on top of casserole. Cover, refrigerate. May be prepared the day before.