1 c. wild rice, soaked for 2 hours
2 (4 oz.) cans mushrooms, drained, save juice
2 tbsp. butter
2 chicken bouillon cubes, dissolved in hot mushroom juice
1 sm. onion, diced
1 c. diced celery
1 can cream of chicken soup
2 c. cooked, cubed chicken

Bake at 325 degrees in covered casserole for 3 hours. You can add white wine to moisten towards the end.