Creamy Chicken And Rice With Mushrooms Recipe

Cut each chicken breast in half, and each half into 4 pieces. Heat oil in a skillet. Saute chicken until lightly browned over a medium-high fire.

Pour chicken into a microwave cooker. Return skillet to fire, and add wine (or other liquid). Deglaze the pan by scraping up any bits of browned chicken.

Mix mushroom soup and milk until blended. Combine soup mixture, wine from rice, mushrooms and half of onion soup mix. Pour half of this mixture into the chicken casserole.

Cover and microwave on high for 10 minutes. Uncover and top with remaining soup/milk mixture. Microwave, uncovered, an additional 8-10 minutes. Be sure it doesn't boil over. Taste the rice to be sure it's cooked through. If not, microwave a minute at a time until done.

Sprinkle with the reserved onion soup mix and microwave another minute. Let sit for 3 or 4 minutes before serving.