Chicken-Mushroom Rice Bake

Mushrooms, Chicken, Garlic and Wine, are there really any flavors that go so well together? Well sure there is, but this recipe is easy and delicious and that my friends make it the perfect meal.

3 boneless, skinless chicken breast (pounded and split)
1 can cream of mushroom soup
1 cup chicken broth
1 1/4 cup long grain rice (uncooked)
2 cups sliced mushrooms
1 small onion sliced
1 tbsp butter
1 tbsp olive oil
5 cloves garlic minced (divided)
1 cup dry white wine (divided)
2 cups sharp cheddar cheese (grated and divided)
salt, pepper, garlic powder, papirka


In a saute pan, melt butter and heat oil. Add mushrooms and onions and saute until almost done. When mushrooms are tender and opaque, add 2 cloves of garlic and 1/4 cup white wine, and cook until mushrooms and onions are done and lightly browned. Remove from heat and set aside.

In a bowl combine cream of mushroom soup, chicken broth, remaining wine, 3 cloves garlic, 1 1/2 cup cheese and whisk. Stir in onions and mushrooms.

Spray a 9x13 baking dish with non-stick spray. Pour in soup mixture, then stir in rice. Top mixture with chicken breast. Sprinkle chicken breasts with salt, pepper, garlic powder and papirka.

Bake at 375* for 35 min. Sprinkle remaining cheese on top of chicken and cook an additional 10 min.