| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | cn | Cream of celery soup |
| 1 | cn | Cream of chicken soup |
| 1 | pk | Onion soup mix |
| 1 | Soup can dry white wine | |
| 1 | c | Wild rice; washed (you can use one 5-oz pkg Uncle Ben's brown and wild rice) |
| 3 | Whole chicken breasts |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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