Chicken-Wild Rice Casserole

• 1 pkg. dry onion soup mix
• 1 (10 1/2 oz.) can of condensed cream of mushroom soup
• 1 (10 1/2 oz.) can of cream of celery soup
• 1 cup sour cream
• 1 soup can of milk
• 1/4 cup of dry sherry (optional)
• 1/2 pound fresh mushrooms sliced and sauteed
• 1 (6 oz) box of long grain and wild rice
• 11/2 cups instant rice
• 4 to 5 chicken breasts, bonned and skinned
• Salt, pepper and paprika to taste

1. Combine soup mix, soups, sour cream, milk, sherry and mushrooms.
2. Add two thirds of this mix to the 2 uncooked rices in a bowl and mix well.
3. Pour into a 3-quart casserole.
4. Place chicken breasts on rice.
5. Add salt and pepper to taste.
6. Pour remaining one third of soup mix over the top.
7. Sprinkle with paprika.
8. Bake at 350 covered for 11/4 hours.
9. Remove cover and bake 1/2 hour longer.

onion soup, condensed cream, cream of celery soup, sour cream, milk, sherry, mushrooms, long grain, instant rice, chicken breasts, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24265 (may not work)