• 1 3- to 4-pound chicken
• 6 cups cooked Chieftain Wild Rice
• 2 medium onions, sliced
• 3 tablespoons butter
• ½ cup peanuts
• ½ cup raisins
• 1 teaspoon cinnamon
• 1 teaspoon black pepper

     Bake the chicken, season with salt and pepper; remove meat in fairly large pieces. Combine  chicken and rice. Saute the onions in the butter until onions are transparent; stir in the peanuts and raisins and saute several minutes longer. Sprinkle with the cinnamon and pepper, stirring to distribute these well. Combine the rice and chicken with the sauteed mixture in a lightly buttered 3-quart casserole. Bake, covered, at 200° for 1 hour. Serves 8 to 10.