8 chicken breasts
1 stick butter
1/4 c. white wine
2 cans cream of chicken soup
1/2 c. mayonnaise
1 c. sour cream
1 tbsp. parsley flakes
1 tsp. paprika
6 c. cooked rice
Salt & pepper

Season chicken breasts with salt and pepper. Coat with butter. Place in baking dish. Sprinkle wine over chicken. Bake at 350 degrees for 1 hour.

Combine pan drippings and remaining ingredients except rice with 1 cup water in saucepan. Heat until blended. Stir half the soup mixture into rice; spoon into greased baking dish. Arrange chicken over rice; top with remaining soup mixture. Bake at 350 degrees for 45 minutes.