1 cn Cream of mushroom soup
1 pk Wild and long grain rice
1 cn Water
1/3 c Dry white wine
1/2 c Instant rice
1 pk Dry onion soup mix
Mix in a oven-proof pan; wild rice, instant rice, mushroom soup,
water, wine and half the onion soup mix. Arrange chicken pieces on
top of rice mixture and sprinkle with remaining onion soup mix.
Cover dish tightly with heavy foil. Bake for 2 1/2 hours at 350
degrees. Do not peek. When done, you may add a little water or wine
if rice is too dry.