Instructions: Boil chicken in water seasoned with sherry, salt, pepper, curry powder, onion and celery, Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. Remove from heat and strain, reserving broth. Bone and skin the chicken breasts and cut meat into bite-sized pieces. Saute mushrooms in butter. Cook rice according to the directions on the package, using the reserved broth as part of the liquid for cooking rice. Combine chicken, mushrooms and rice in a 3 quart casserole. Add sour cream and cream of chicken soup. Mix well. Top with slivered almonds. Bake, covered, for 1 hour at 350 . Uncover for the last 15 minutes of cooking.

Yield: 8 to 10
servings.

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