Yield: 6 Servings
|1 can||Cream of celery soup|
|1 can||Cream of chicken soup|
|1 pack||Onion soup mix|
|1 \N||Soup can dry white wine|
|1 cup||Wild rice; washed (you can use one 5-oz pkg Uncle Ben's brown and wild rice)|
|3 \N||Whole chicken breasts|
Mix soups, wine and rice; let stand several hours in a baking dish.
Arrange chicken breasts, which have been boned, skinned and split, on top of mixture in casserole; cover. Put in 350 degree oven for 1 hour. Remove cover; stir gravy and cook another hour.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .