Chicken & Wild Rice Casserole

• 4 boneless skinless chicken breasts
• 1 package Uncle Bens long grain & wild rice mix, cooked
• 1 can mushroom soup
• 1 can cream of chicken soup
• 1 cup chopped celery
• 1 medium onion chopped ½ cup margarine or butter

Cut chicken breasts into bite size pieces. Fry in small amount of oil until no longer pink. While chicken is frying, cook celery and onion in margarine or butter until tender. Mix cooked rice, celery mixture and soups together; stir well. Remove chicken from pan and drain. Stir chicken into rice mixture and put in 9 x 13 pan; bake at 350 for 30 minutes.

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