2 fryer chickens
1 c. dry sherry
1 1/2 tsp. salt
1/2 tsp. curry powder
Med. onion
1/2 c. sliced celery

Cook chicken in this; strain broth and reserve. 2 packages long grain wild rice with seasoning, 1/4 cup butter, 1 cup sour cream, 1 can cream of mushroom soup; cook rice for firm rice. 1 pound of fresh mushrooms; slice mushrooms and saute in butter. Reserve a few mushrooms for topping and combine the rest with chicken and rice. Blend sour cream and soup. Combine with chicken mixture. Bake, covered, at 350 degrees for 1 hour. Serves 10-12.