CHICKEN AND WILD RICE CASSEROLE
(Joy Taylor-Skiba)

1 pck. (6 oz.) Uncle Ben's long grain and wild rice
1 can cream of celery soup
1 can cream of chicken soup
1 pck. Lipton onion soup and dip mix
1 soup can water
6 boned chicken breasts (or any pieces you like)

Cook rice according to package directions. Mix soups (including the Lipton) and water with cooked rice in a (9x13 inch) glass baking dish. Lay chicken on top, cover with foil and bake 350° for 45 minutes. Uncover and continue baking 30-45 minutes longer til chicken tests done. Note: after uncovering the foil, baste the chicken breasts with the liquid in the bottom of the casserole. You can substitute the celery soup with cream of mushroom, asparagus, broccoli, etc.
(serves 4-6)
Aug. '99