Mix chicken, water, sherry, salt, curry powder, onion and celery in a large pot.  Simmer for one hour.  Remove meat and strain broth, reserving broth for next step, also saving broth remains.  Cut meat into bite sized pieces.

Prepare rice as directed on package, using broth from the chicken as part of the liquid.  Add the chicken, broth remains, mushrooms, soup, and sour cream.  Mix well.  Bake in a 9 x 13 pan for one hour at 350 degrees.