4-6 chicken breasts, halved
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can white wine (from soup)
1 stick butter
1 box wild rice (or appropriate substitute)

In saucepan, simmer soups, wine and butter until butter melts. Pour some sauce in bottom of pan. Pour the wild rice or substitute in pan over sauce. Pour some sauce over rice. Add chicken and then pour rest of soup over chicken so chicken is covered. Bake 250 degrees for 3 hours.