2 c. rice, cooked
1 can cream of mushroom soup
2 to 3 lbs. chicken
1 c. dry white wine
2 c. water
1/2 envelope onion soup
1 (16 oz.) container sour cream

Cook chicken in wine and water until tender; cool. Mix sour cream and onion soup. Let stand. Cook rice. Let broth cook down until 1 1/2 cups remains. Add mushroom soup, pepper to taste, then rice, chicken and sour cream mixture. Pour into oven-proof dish and heat in 350 degree oven until warmed through.