Heat oven to 350 F. Wash and drain wild rice. Melt butter in skillet. Add onion, celery, and wild rice; cook until onion is tender. Pour into ungreased 2 quart casserole. Heat chicken to boiling; pour over wild rice mixture. Stir in parsley flakes, salt, brown bouquet sauce, sage, basil, and mushrooms. Cover tightly; bake 45 minutes.

Remove from oven. Stir in regular rice. Cover; bake 40 to 45 minutes longer or until all liquid is absorbed and rice is tender.