Instructions: Cook rice according to directions on box, using the chicken broth in place of half the amount of water indicated, and adding the celery and onion.

In a large, separate bowl, combine sour cream, soups, salt and curry powder. Fold rice into soup mixture and add chicken, pork and water chestnuts. Pour into two 8x8 pans and bake at 350 degrees for one hour. (This recipe also freezes well.)

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