Curried Chicken Casserole

• 1 6 oz (168 grm). package long grain wild rice mix (I use Farmhouse brand)
• 1/2 cup (125 ml) chopped onion
• 1/2 cup (125 ml) chopped celery
• 2 tbsp (30 ml) butter
• 1 can cream of mushroom soup
• 1/2 cup (125 ml) sour cream
• 1/3 cup (80 ml) dry white wine
• 1/2 tsp (2 ml) curry powder
• 2 cups (475 ml) cubed cooked chicken
• 1/4 cup (60 ml) fresh parsley

1. Prepare the rice mix according to package directions.
2. Meanwhile, cook the onion and celery in butter until tender.
3. Stir in soup, sour cream, wine and curry powder.
4. Stir in chicken and cooked rice.
5. Turn into baking dish.
6. Bake uncovered at 350 degrees (175 C.) for 35-40 minutes.
7. Just before serving garnish with parsley.

long grain wild rice, onion, celery, butter, cream of mushroom soup, sour cream, white wine, curry powder, chicken, parsley

Taken from online-cookbook.com/goto/cook/rpage/000A28 (may not work)