Chicken and Wild Rice Casserole

Place chicken breasts in a large pot with water wine salt curry powder onion and celery. Cover and bring to a boil. Reduce heat to low and simmer for 1 hour. Remove from heat strain (reserving broth) and refrigerate to cool. Remove chicken meat from bone and cut into bite size pieces.

Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl combine the chicken rice and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.

Bake at 350 degrees F (175 degrees C) for 1 hour.