2 whole chickens (3 lb. each)
2 c. water
1 1/2 tsp. salt
1/2 tsp. curry powder
1 med. onion
1/2 c. sliced celery
1 can mushrooms
1 can mushroom soup
1 c. sour cream
2 pkg. long grain & wild rice, seasoned (6 oz. each)

Place chicken in deep kettle with water and salt. Add curry powder and celery; simmer 1 hour until chicken is tender. Pour off liquid and cut chicken in small pieces. Use broth as liquid for rice. Can saute onion and celery and add to mixture. Cook rice according to package directions. Then combine chicken, rice, sour cream, mushrooms and mushroom soup. Cover and bake at 350 degrees for 45-60 minutes. Freezes well. (Freeze before baking.)