- 6 med chicken breasts
- 1/2 c dry white wine
- (10 oz) can cream of mushroom soup
- 1 (3-oz) can sliced mushrooms, drained
- 1 c sour cream
- hot cooked rice
- Place chicken skin side up, in a baking dish.
- Blend wine into soup; add mushrooms and pour over chicken.
- Bake 350° for 1-1/4 hours.
- Place chicken on top of hot rice, and sprinkle with paprika.
- Pour sauce into pan; blend in sour cream and heat gently until hot.
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