2 boxes of Uncle Ben's Original Wild Rice
2 cups of chicken broth
3 ribs of celery, chopped
2 medium onions, chopped
1 (16 ounce) container of sour cream
2 cans of cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon curry powder
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. Pour into two 8 x 8 pans and bake at 350 degrees for one hour.
Makes 8 servings.
Tip: This recipe freezes well, so you can eat one casserole and freeze the other.