1 c. sliced celery
1 tbsp. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. white wine
2 tbsp. chopped chives
1/2 tsp. salt and pepper
3 c. cooked rice
2 c. chopped chicken
1 c. grate cheddar cheese

Saute celery in butter until tender. Add wine, soup, sour cream, chives and seasoning. Heat and stir in rice and chicken. Turn in a shallow buttered 2 quart pan. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until hot.