Creamy Chicken & Rice with Mushrooms


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 and pieces, drained
1 packet French Onion Soup mix
4 boneless skinless chicken breast halves

Cut each chicken breast in half, and each half into 4 pieces.   Heat oil in a skillet.  Sauté chicken until lightly browned over a medium-high fire.

Pour chicken into an Oval Microwave Cooker. Return skillet to fire, and add wine (or other liquid).  Deglaze the pan by scraping up any bits of browned chicken.

Mix mushroom soup and milk in Mix-N-Pour until blended.  Combine soup mixture, wine from rice, mushrooms and half of onion soup mix.  Pour half of this mixture into the chicken casserole.

Cover and microwave on high for 10 minutes. Uncover and top with remaining soup/milk mixture.  Microwave, uncovered, an additional 8-10 minutes.  Be sure it doesn't boil over.  Taste the rice to be sure it's cooked through.  If not, microwave a minute at a time until done.

Sprinkle with the reserved onion soup mix and microwave another minute.  Let sit for 3 or 4 minutes before serving.

For an alternative,  rinse1/2 cup frozen green peas under hot water, and add after the first 10 minutes of cooking, stirring them in gently.

Search Recipes or Ingredients   For best results, use  products as indicated.  
For more information on
Tupperware® products or to order, contact Sue Skirvin at



























The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyright© April 1999 - 201

& Stanley Products