2 full white chicken breasts (leave skin on)
1 box UNCLE BEN'S® wild rice
1 can cream of celery soup
1/2 c. mayonnaise
1 (5 oz.) can sliced water chestnuts
2 tbsp. chopped pimiento
2 tbsp. chopped onion
1 tsp. salt & pepper
1/3 - 1/2 c. white wine

Cook chicken, skin and cube. Cook rice, then mix all ingredients in casserole. Cover and bake at 350 degrees for 25 to 30 minutes. Serves 10.