6 to 8 chicken breast halves
1 (6 oz.) UNCLE BEN'S® long grain wild rice
1 can cream of chicken soup
1/4 c. butter
3/4 c. white wine
1/2 c. chopped celery
1 (3 oz.) can mushrooms, sliced and drained
2 tbsp. chopped pimentos

Prepare rice as directed. Brown chicken breast halves in butter. Save butter in pan. Grease 9 x 13 casserole. Place rice in casserole, top with chicken breast. To the butter in skillet, add cream of chicken soup, white wine, chopped celery, mushrooms and 2 tablespoons chopped pimento. Heat to boiling and pour over chicken.

Bake 25 minutes, covered, at 350°F, then bake for 15 minutes, uncovered, at 350°F.