Herbed Chicken Casserole

• 3 cups cooked chicken
• 1 (6 ounce) package long grain and wild rice blend
• 3/4 cup sauterne or 3/4 cup other white wine
• 1 (10 ounce) can cream of chicken soup
• 1/4 cup butter
• 1/2 cup sliced celery
• 2 (3 ounce) cans sliced mushrooms, drained
• 2 tablespoons chopped pimiento

1. Prepare the rice according to package directions.
2. Spoon the rice into a 2 quart baking dish.
3. Arrange the chicken over the top of the rice.
4. Put the sauterne (or other white wine) and the soup in a skillet and over medium heat, stir until blended.
5. Add the butter, celery, mushrooms and pimiento.
6. Cook until the butter is melted, stirring constantly.
7. Bring to a boil, stirring frequently.
8. Pour soup mixture over chicken.
9. Bake, covered, at 350u0b0 for 25 minutes.
10. Uncover and continue baking for 15 to 20 minutes longer or until heated through.

chicken, long grain, other white wine, cream of chicken soup, butter, celery, mushrooms, pimiento

Taken from www.food.com/recipe/herbed-chicken-casserole-290744 (may not work)