Chicken Breasts With Wine And Rice Recipe

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Chicken Breasts with wine and rice

Michelle Antonacci


This recipe was given to me by my Grandmothers best friend, Aunti Vi, She had us over for dinner one night and she made this dish. I was 19. I didn't cook much at the time but I still requested the recipe. This was in 1987. I still have the same reicpe card she gave me. Both Aunti Vi and my Grandma have passed away, but I still think of her every time I make this dish or when I am browsing through my recipe cards. I remember she used to call me dolly. She was the doll.

★★★★★ 3 votes


whole bonless chicken breasts, her recipe does not say skinless, i am not sure they had that then! lol
1 can(s)
each of cream of mushroom soup, cream of celery soup and cream of chicken soup
1 1/2
soup cans of milk
soup can of white wine
1/2 c
melted butter
1 1/2 c
uncooked rice, she used white rice
1 c
grated parmesan cheese
parsley flakes


1Combine soups, milk, wine and butter.
2Spread the rice in the bottom of a roasting pan.
3Place 1/2 soup mixture over your rice. Place chicken on top of rice. Pour remaining soup mixture over chicken. Sprinkle with cheese and parsley.
4Bake this covered for 3 hours at 275 degrees.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy