1/3 c. white wine
3/4 c. water or chicken broth
1/2 tsp. salt
1 1/2 c. quick rice
1 1/2 to 2 lb. chicken breasts, split
1 can cream of mushroom soup
1/2 tsp. thyme
1 tbsp. bread crumbs
2 tbsp. melted butter

Grease 7 x 11 x 2 inch pan. Combine first 4 ingredients in the pan. Lay chicken breasts on top of rice mixture. Pour can of soup over the chicken. Combine thyme, bread crumbs and butter, sprinkle over all. Cover with foil and bake at 400 degrees for 1 hour.