White Wine Chicken and Rice

This recipe originated with my mother-in-law over 25 years ago. It calls for white wine; however, I use white cooking wine because it has a milder flavor.

I always make it with the same rice recipe. The flavors seem to complement each other.

Children will love This easy recipe, too!

Ingredients

• 1 packet Lipton Onion Soup Mix

• 1 can Campbell’s Golden Mushroom Soup (do not use regular mushroom soup)

• 1 full can of white cooking wine

• 4 chicken breasts (I don’t prefer thick chicken breasts, so I either pound them or slice them lengthwise to make two pieces)

• Sliced mushrooms, optional

• Sliced green onions, optional

Rice Recipe

• 2 cups uncooked Jasmine rice

• 2 cans Campbell’s Beef Consommé Soup

• 2 Tbsp. butter

Instructions

White Wine Chicken

1. Mix first three ingredients together well. 

2. Place chicken in a glass baking dish.

3. Pour sauce over chicken.

4. Put mushrooms and onions on top of chicken.

5. Bake uncovered at 350 degrees for 20 minutes.

Rice

1. Mix.

2. Bring to a boil over medium heat uncovered. 

3. Once boiling, cover and lower heat to a simmer, approx. 15 minutes. 

4. Turn off and keep covered for 5 minutes.

-Ally