1 box uncle ben’s long grain wild rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water (you can add another can of water for moister rice)
chicken breasts or tenders
Directions:
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water (I always add the extra can of water because I like moist rice)
Arrange the raw chicken on top of the rice mixture
Cover and seal with foil
Bake at 350 degrees for 2 1/2 hours and “don’t peek”, your house will smell amazing