4 chicken breasts, skinned & deboned
1 can cream of chicken soup
1 1/3 c. dry white wine
1 (6 oz.) pkg. long-grain & wild rice
1 (4 oz.) can mushrooms

Coat a large skillet with cooking spray. Place over medium heat until hot. Brown chicken on both sides. Remove chicken and set aside. Combine soup and wine. Stir in rice. Mix well. Pour mixture into skillet and bring to a boil. Arrange chicken over rice. Cover. Reduce heat and simmer 25 minutes or until rice is tender. Add mushrooms. Serves 4.