1 box long grain wild rice, cooked and spread in 9 x 13 inch pan

4 chicken breasts, cooked and cut in chunks

Put on top of rice.

SAUCE:

1 pt. sour cream
3/4 c. mayonnaise
1/3 c. white wine
1 can water chestnuts
1 1/2 c. chopped celery
1 bunch green onions, chopped
Salt and pepper

Pour sauce over casserole and top with bread crumbs. Bake at 350 degrees for about 40 minutes.