Lisa's Chicken with White Wine Sauce

• 6 chicken breasts, boneless skinless
• 1 salt and pepper as desired
• 2 (10.5 oz) cans cream of mushroom soup
• 2 (10.5 oz) cans cream of chicken soup
• 1 cup white wine, like Pinot Grigio
• 6 oz can/jar sliced mushrooms
• 1 1/2 cup sour cream
• 1 1/2 cup rice, uncooked

1. Pre-heat oven to 375F
2. Spray a 9 x 13 pan with cooking spray, then add the chicken breasts to the pan, salt and pepper each breast (both sides).
3. In a medium size mixing bowl add the cream of mushroom soup, cream of chicken soup, white wine and mushrooms.
4. Mix thoroughly.
5. Pour mixture over the chicken breasts and place in your oven.
6. Cook for 45 - 50 minutes or until chicken is done.
7. Cook the rice as directed by the package and set aside to keep warm.
8. Once the chicken is done remove from the oven and place chicken on a plate.
9. Pour the sauce into a sauce pan on low heat and add the sour cream and stir to combine about 2 minutes.
10. Plate 1/2 cup of rice and top with one chicken breast (whole or sliced) and spoon sauce over top.

chicken breasts, salt, cream of mushroom soup, cream of chicken soup, white wine, mushrooms, sour cream, rice

Taken from cookpad.com/us/recipes/352301-lisas-chicken-with-white-wine-sauce (may not work)