3/4 c. wild rice
1 can mushroom soup
1 can mushrooms
8 oz. sour cream
1 sm. onion, minced
1 c. chopped celery
1/4 c. melted butter
Salt & pepper
Juice of 1/2 lemon
1 tsp. Worcestershire sauce
1 1/2 c. canned milk
Chicken breasts & thighs

Wash 3/4 cup wild rice, cover with cold water; bring to boil and drain immediately. Do this 2 more times. Cook the last time for about 10 minutes, then drain. Make a sauce by combining 1 can mushroom, 1 can mushrooms with juice, 8 ounce sour cream, 1 small onion, minced, 1 cup chopped celery, 1/4 cup melted butter, salt and pepper. Mix with wild rice and put in shallow casserole.

Dip chicken breasts and thighs in sauce made by combining 1/4 cup melted butter, juice of 1/2 cup lemon, 1 teaspoon Worcestershire sauce, salt, pepper and 1 1/2 cups canned milk. Place chicken pieces in single layer over rice. Bake uncovered at 350 degrees for 1 1/4 hours until meat is tender. The rice sauce is equally good as a bed for cornish hens or a roasting chicken. It is not necessary to dip the pieces in the milk sauce but it does add extra flavor.