Country Chicken and Rice


  • 1/4 cup St. James Winery Country White Wine
  • 1-1/3 cup rice, cooked
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10.5-ounce) can cream of celery soup
  • 1 cup milk
  • 1 pound of chicken
  • 1 (1.4-ounce) envelope dry onion soup mix


  1. Preheat oven to 325°F. Grease a 9×13 baking dish.
  2. Mix first five ingredients and heat through. Pour into prepared baking dish.
  3. Place pieces of chicken over rice mixture.
  4. Sprinkle dry onion soup mix over chicken.
  5. Seal with foil and bake for 1 hour and 30 minutes or until chicken is tender.