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CHICKEN AND RICE CASSEROLE 
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
2/3 stick of butter
1 c. rice
2 tbsp. cooking wine (optional)
Chicken breasts or thighs

Melt 2/3 stick butter in large pan (13 x 9 inches). Stir in soups and 3/4 can water. Add cup regular rice (uncooked); add 2 tablespoons cooking wine, if desired. Place chicken breasts or thighs on top. Bake uncovered in 325 degree oven for 1 1/2 hours until rice is cooked and chicken is tender. Serves 6.
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