2 lbs. chicken breasts
1/3 c. white wine
3/4 c. chicken broth
1/2 tsp. salt
Pinch pepper
1 1/2 c. quick cooking rice
1 can sliced mushrooms, undrained
1 can cream of mushroom soup
2 tbsp. melted butter
1 tbsp. fine bread crumbs
1/2 tsp. thyme

Preheat oven to 400 degrees. In 7"x11"x2" greased glass baking dish combine wine, broth, salt and pepper and rice and top with chicken. Combine soup and mushrooms and spread over chicken. Sprinkle with crumbs, thyme and butter. Cover with foil and bake for 60 minutes.