Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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, .