1 (6 oz.) pkg. long grain & wild rice mix
1/2 c. onion
1/2 c. celery
1 (10 oz.) pkg. frozen chopped broccoli
2 tbsp. butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
1/3 c. white wine Worcestershire, optional
2 c. chopped cooked chicken

Cook rice mix. Cook onion and celery in butter until tender. Stir in soup, sour cream, wine and season. Stir in chicken and cooked rice. Turn into casserole or baking dish. Bake uncovered in 350 degree oven for 35-40 minutes.

Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.