1 (6 oz.) pkg. long grain & wild rice
3 lg. chicken breasts, boned & halved
1/4 c. butter
1 can condensed cream of chicken soup
3/4 c. sauterne wine
1/2 c. sliced celery
1/2 c. sliced mushrooms

Prepare rice according to package directions. Season chicken with salt and pepper, brown in skillet in butter. Spoon rice into 1 1/2 quart casserole dish. Top with chicken. Skin side up. Add soup to skillet; slowly add wine, stirring until smooth. Add celery and mushrooms and bring to boil. Pour over chicken.

Cover and bake at 350 degrees for 25 minutes. Uncover and continue baking 15-20 minutes or until tender. Makes 4-6 servings.