Cherri's Korner

Here is a recipe you can make in the morning before work, store in the refrigerator and cook when you get home.

Chicken and Rice

• 10 chicken breasts
• 2 cups minute rice
• 1 can cream of celery soup
• 1/2 package dry onion soup
• 1/2 cup milk
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (8 ounce) jar sliced mushrooms, drained
• 1/2 cup white wine

Butter generously a 9 x 11.5 inch baking pan. Spread dry rice on bottom and add the cream of celery soup. Top with onion soup.

Lay chicken on top of rice. Mix chicken and mushroom soups with the milk and drained mushrooms; pour over the chicken. Pour wine over all and sprinkle with paprika.

Seal tightly with foil and cook in 325 degree oven for 2 hours or until chicken is done. May be made ahead of time and refrigerated.