10-12 chicken breasts, cut in serving pieces
2 boxes wild rice mix (UNCLE BEN'S®)
1 can beef consomme
2 or 3 tsp. paprika
1 lg. can sliced mushrooms
1 pkg. dry onion soup mix
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can water chestnuts, sliced
1 can chopped pimientos

Sprinkle rice evenly over bottom of greased roasting pan. Pour consomme slowly over rice. Place chicken on top of rice. Dust with paprika. Add mushrooms, water chestnuts, and sprinkle dry onion soup mix evenly over all. Add creamed soups by spoonfuls. Top with chopped pimientos.

Bake 1 1/2 hours at 350 degrees. Remove from oven, cover with foil and cook 1/2 hour longer so rice steams thoroughly. Remove chicken to serving dish. Mix rice mixture well before removing to serving dish. Serves 8. Can use other parts of chicken in this recipe if you wish.