3 c. hot cooked rice
12 oz. fully cooked ham, cut in thin strips (about 2 1/2 c.)
1 1/2 tbsp. butter
1/2 c. chopped onions
2 c. thinly sliced celery
1 can (10 3/4 oz.) condensed cream of chicken soup
2 tbsp. dry white wine, optional
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 c. sour cream
1/3 c. sliced pimientos

While rice is cooking, saute ham in butter about 2 minutes (use a large skillet). Add onions and celery; continue cooking until vegetables are tender and crisp. Stir in soup, wine, mustard, and dill weed. Heat thoroughly. Add sour cream and pimientos. Heat but do not boil. Serve over beds of fluffy rice. Makes 6 servings.