4 chicken breasts
1 can cream of mushroom soup
4 ounces whipped cream cheese with chives
1 cup wine
1 cup minute rice
1/2 envelope Italian dressing, dry
2 tablespoons butter, melted
Set aside 1/2 teaspoon of the Italian dressing. In a large skillet pour in the remainder of the salad dressing and the melted butter. Brown the chicken on both sides. Remove to casserole dish.
Mix together the wine, soup and cream cheese. Spread over chicken.
Cook the rice using the 1/2 teaspoon of Italian salad dressing mix. Bake the chicken at 325 degress for 1 hour, basting once during cooking.
Serve the chicken over the rice.