16 oz. pkg. long grain and wild rice mix
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. snipped parsley
2 tbsp. butter
10 3/4 oz. can condensed cream of mushroom soup
1/2 c. dairy sour cream
1/3 c. dry white wine
1/2 tsp. curry powder
2 c. cubed cooked chicken or turkey

Prepare rice mix according to package directions. Meanwhile 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 12 x 7 1/2 x 2 inch pan. Bake uncovered at 350 degrees for 35 to 40 minutes. Stir before serving. Garnish with snipped parsley. Makes 4 to 6 servings.