4 double boned chicken breasts
1 box brown & wild rice with herbs
1/2 c. white flour
1 tsp. salt
1/2 tsp. pepper
Oil to cover bottom of fry pan
2 celery stalks, diced
1 lg. onion, diced
1 can artichoke hearts in water, drained
1/2 lb. mushrooms, sauteed lightly
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. white wine

Cook rice as directed, place in shallow baking dish (not aluminum). Mix flour, salt and pepper together. Roll chicken pieces in mixture and brown in oil. Set over rice. Saute celery and onion in small amount of oil until soft. Add soups and wine; simmer. Pour over chicken and rice. Place drained artichokes and cooked mushrooms on top of casserole. Cover with foil until ready to cook. Bake at 350 degrees for 1 1/2 hours, covered with foil.