Glop (A.K.A. Chicken and Rice)

• 2 whole Chicken Breasts
• Bay Leaf, Parsley, Garlic, Any Other Delights You'd Like To Taste With Your Chicken
• 1 whole Onion, Large, Sliced Thin
• 8 whole Mushrooms, Any Kind You Like, Sliced
• 2 Tablespoons Butter Or Olive Oil, To Saute Mushrooms And Onion
• 1 cup Sour Cream
• 1/2 cups Dry White Wine, That You'd Be Happy To Drink
• 1 cup Long Grain Rice, Uncooked
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup (the Most Glamourous Of Ingredients)
• Salt And Pepper, to taste

1. Preheat oven to 350 degrees F.
2. Cook chicken with herbs and garlic (boil, roast, whatever you want); when cool enough to handle, debone and shred chicken into bite-size pieces.
3. Set aside.
4. Saute sliced onion and mushrooms in butter or oil until soft.
5. In a large mixing bowl, combine chicken with sauteed veggies and all of the other ingredients, mixing thoroughly.
6. Put in a greased baking dish and bake covered at 350 degrees F for 1 1/2 hours.
7. Note: I usually double the recipe so that I have a bunch to freeze.

chicken breasts, bay leaf, onion, mushrooms, butter, sour cream, white wine, grain rice, cream of mushroom soup, salt

Taken from tastykitchen.com/recipes/main-courses/glop-a-k-a-chicken-and-rice/ (may not work)