1 (6 oz.) pkg. long grain and wild rice mix
3 lg. chicken breasts, boned, split lengthwise
1/4 c. butter
1 (10 1/2 oz.) can condensed cream of chicken soup
3/4 c. chicken broth
1/2 c. celery
2 tbsp. chopped canned pimiento

Prepare rice mixture using package directions. Season chicken with salt and pepper. In skillet, brown slowly in butter. Spoon rice into a 1 1/2-quart casserole and top with chicken, skin side up. Add soup to skillet. Slowly add broth, stirring until smooth.

Add remaining ingredients and bring to a boil. Pour over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 15-20 minutes more. Four (4) quail breasts may be substituted for chicken breasts.