1 (6 oz.) pkg. long grain and wild rice mix
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. white wine (optional)
1/2 tsp. curry powder
2 c. cubed cooked chicken
1/4 c. parsley (snipped)

Prepare rice mix according to package directions. Meanwhile, cook onion and celery in butter until tender. Stir in chicken and cooked rice. Bake uncovered at 350 degrees for 35 to 40 minutes. Stir before serving. Garnish with parsley.

Makes 4 to 6 servings.