4 boneless chicken breasts
3/4 c. converted rice
1 can cream of chicken soup
1/4 c. white wine
1/4 c. water
1 pkg. dry HIDDEN VALLEY® Ranch dressing
Basil
Paprika

Boil 1 1/2 cups water. Add rice. Sprinkle 1/3 package of Ranch dressing, pour into 9x11 inch pan. Place chicken on top of rice. Mix soup, wine, water, and dash of basil, pour on top of chicken. Sprinkle paprika on top. Bake at 425 degrees for 30 minutes. 4 servings.