Chicken Breasts with Wine

1 (6 oz) package wild rice or wild Riceroni, cooked according to directions
3 large chicken breasts, halved
¼ cup butter
1 can cream of chicken soup
¾ cup white wine
½ cup chopped celery
1 (3 oz) can mushrooms, drained
 
Spoon rice into casserole.  Season chicken with salt and pepper and brown in butter in skillet.  Place chicken on top of rice, skin side up.  Put soup in skillet.  Add wine, celery and mushrooms to soup and bring to a boil.  Pour over chicken and rice.  Cover and bake at 350º for 25 minutes.  Uncover and bake 20 minutes more.  Serves 6.