4 chicken breast, boned and split
1 1/4 c. Minute rice, not cooked
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. milk
1 stick butter, melted
1/2 c. dry white wine
2 tbsp. dehydrated onion, sprinkled over

Serves 6 to 8. Warm soups and milk slowly - do not boil - just until hot; add melted butter and wine. Grease pan about 13 x 9 inches. Sprinkle rice evenly, lay chicken over. Pour hot soup over all and sprinkle dehydrated onion on top. Cover with foil. Bake 3 hours at 275 degrees.