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Bring to a boil chicken, water, sherry, curry powder, onion and celery. Cover and simmer 45 minutes. Debone chicken, cut into bite sized pieces. Reserve broth. Wash mushrooms, pat dry. Saute in butter till brown. Prepare rice according to package directions but use 1/2 broth/ 1/2 water. Combine chicken, rice, mushrooms in 2 1/2 quart casserole dish. Blend sour cream & soup and add to chicken mixture. Garnish top with circle of sauteed mushrooms. Bake at 350 degrees for 45 minutes. Voila!
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