2 (2 1/2 lb.) fryers or equal amount of parts
2 c. dry white wine
1 1/2 tsp. salt
2 (6 oz.) pkgs. UNCLE BEN'S® Wild Rice Mix
1 onion, chopped
3 ribs celery, chopped
1 (4 oz.) can sliced mushrooms, drained
4 tbsp. butter
1 can cream of mushroom soup
1 can sour cream
1 c. half and half cream

Simmer chicken in wine, salt and water to cover, until done. Remove, debone and cut chicken in pieces; save broth. Cook rice in 5 cups broth for 25 minutes or until nearly dry.

Saute onions, celery and mushrooms in butter until tender. Add mushroom soup, sour cream, half and half and cut up chicken. combine with cooked rice and mix gently. Bake in large buttered casserole at 350 degrees for 30-40 minutes. May be prepared day before and refrigerated. Serves 8.