1 (6 oz.) pkg. UNCLE BEN'S® wild rice
4 skinned chicken breasts
1/4 c. butter
1 can cream of chicken soup
1/2 c. sliced celery
3 oz. can mushrooms, drained
2 tbsp. pimiento

Prepare rice according to package.

Season chicken and brown slowly.

Spoon rice into 1 1/2 quart casserole and place browned chicken on rice.

Add soup to skillet, slowly add wine, stirring until smooth. Add remaining ingredients. Bring to boil and then spoon over chicken.

Cover and bake about 40 minutes at 325 degrees. Uncover and bake 15 to 20 minutes more.