| 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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