12 whole chicken breasts, skinned, boned and made into two pieces
1 1/2 box UNCLE BEN'S® long grain and wild rice (use just 1 packet seasoning)
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
2 c. chicken broth
3/4 c. white wine or cooking wine
1 c. sour cream
1 c. half and half
Pinch of thyme
Parsley flakes
Dry onion flakes
1 stick butter
Fresh or canned mushrooms
Slivered almonds
12 strips bacon

Put rice in bottom of buttered pyrex dish. Place 12 chicken pieces on top of rice. Stuff with mixture of mushrooms and almonds and place other 12 chicken breasts on top. Wrap bacon strip around each serving. Mix all next ingredients starting with rice seasoning through butter and pour over chicken breasts just to cover.

Bake at 325 degrees for 3 or 4 hours, uncovered, watching and pouring more sauce as needed. Probably 3 or 4 times.

This recipe will hold for some time or it can be made and frozen and reheated.