Creamy Chicken & Rice with Mushrooms
A Tupperware recipe, at the Sneaky Kitchen

2 boneless skinless chicken breasts
2 Tbsp. olive oil or margarine
4 Tbsp. white wine (or chicken broth or water)
1 can Cream of Mushroom Soup
1 cup milk
3/4 cup long grain white rice
1 small can mushroom steam & pieces, drained
1 packet French Onion Soup mix
4 boneless skinless chicken breast halves

Cut each breast in half, & each half into 4 pieces. Heat oil in skillet. Sauté chicken until lightly browned over med-high heat.

Pour chicken into an Oval Microwave Cooker. Return skillet to fire, & add wine (or other liquid). Deglaze pan by scraping up any bits of browned chicken. Mix mushroom soup & milk in Mix-N-Pour until blended. Combine soup mixture, wine from rice, mushrooms & half of onion soup mix. Pour half of mixture into chicken casserole.

Cover & microwave on high for 10 min. Uncover & top with remaining soup/milk mixture. Microwave uncovered another 8-10 min. Be sure it doesn't boil over. Taste rice to be sure it's cooked through. If not, microwave 1 min. at a time until done. Sprinkle with the reserved onion soup mix & microwave another min. Let sit for 3 or 4 min. before serving.

For an alternative, rinse1/2 C. frozen green peas under hot water, & add after the first 10 min. of cooking, stirring in gently.