1 (6 oz.) pkg. long grain and wild rice mix
2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 can cream of mushroom soup
1/2 c. sour cream
1/3 c. dry white wine
1/2 tsp. curry powder
2 c. cooked chicken, cubed
3 tbsp. butter, melted
1 c. bread crumbs

Prepare rice mix according to package directions. Cook onion and celery in butter until tender. Stir in soup, sour cream, wine and curry. Stir in chicken and cooked rice. Turn into a 2 quart casserole. Combine bread crumbs and melted butter. Sprinkle over top. Bake, uncovered, at 350 degrees for 35 to 40 minutes.