chicken breasts (8 halves)
1 ½ cups instant rice
1 can cream of celery soup
1 can cream of mushroom soup
1 8-ounce can mushroom stems and pieces
2 tablespoons butter
¾ cup white cooking wine
1 envelope dry onion soup
Preheat oven to 325°.
Put uncooked rice in a shallow baking dish. Sauté mushroom stems and pieces in 2 tablespoons of butter. Mix two soups and mushrooms together. Spoon this mixture over dry rice. Spoon the wine over this. Place the breasts in next. Sprinkle dry onion soup over breasts. Seal tightly with heavy duty foil and bake two hours in 325° oven. Do not open oven while baking.
1 package of mixed salad greens
Rip open a package of mixed salad greens. Add oil, vinegar, chopped pecans and pear halves right from the can for a yummy Sunday lunch after church.