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Chicken Bake and Rice

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"Chicken and rice dish, made easy, that everyone will love." — Lori Crosbie

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese
2/3 cup white wine
2 (10.75 ounce) cans condensed cream of mushroom soup

2 tablespoons Italian-style dressing mix
2 tablespoons butter
2 cups uncooked white rice

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Brown the chicken breasts in the butter or margarine and 1 tablespoon of the Italian-style dressing mix. Place browned chicken breasts in a 9x13 inch baking dish.
Mix together the cream cheese and soup and stir in the wine. Pour mixture over the chicken, and bake in the preheated oven for 45 to 60 minutes. Meanwhile, prepare the rice according to package directions, using the remaining dressing mix in the cooking water. Serve the hot rice and chicken together.

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This is my favorite dish. I double the recipe plus I have added fresh mushrooms and green pepper with a little swiss cheese. I have made this about 10 times and everytime it is better. My best friend says this is her FAVORITE DISH. Try it, you will love it.

—MINNMO

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Most Helpful Critical Review

Jan 02, 2009

I halved this recipe and it still made more sauce than needed. However, I love saucy concoctions, so it was fine with me! I didn't have any cream of mushroom soup, so I used cream of chicken instead and it turned out fine. I also used Tastefully Simple Herb and Spinach Dip Mix instead of the Italian dressing mix because that's what I had. The chicken browned nicely in olive oil and the dip mix, and it could've been eaten on it's own without the sauce! I liked this, but next time I would add more seasoning to the sauce, like garlic or maybe even red pepper. I like everything a little spicy. Overall, it was good and I would make it again.

—Em

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52 Ratings

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Jan 10, 2007

I love this dish, but I have some changes that I make to my own that I think makes it taste better (depending on your taste buds). I don't use the wine or dressing mix in mine and instead of the mushroom soup, I use cream of chicken. I'm addicted to it!

—Nerelda

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Mar 03, 2006

I made a big oopsie and it still came out fabulous. Made this for a sick friend, as I shy away from cream soup recipes but I want to make this again for my dinner. Used GOLDEN CREAM OF MUSHROOM soup and halved the recipe for 1 person. Used 3 chicken breasts based on reviews that there is alot of sauce. Heated sauce ingredients on stove. Replaced half the wine with chicken broth and realized afterwards that I did not use 1/3 but 2/3 cup. I therefore decided to just cut the chicken breasts into pieces, browned them in the butter/dressing mixture,(Good Seasons Cheese Garlic), added the sauce and simmered on stovetop. In lieu of the rice, I used eggnoodles and omitted the second tbsp. of dressing from the noodles. This was ohhh sooo good! The wine I used was not a dry one but a bit sweet so added about 1/4 cup sour cream to offset any sweetness. Also added a tsp. of roasted chopped garlic to the sauce. Really wonderful and quick easy recipe.

—TUNISIANSWIFE

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Dec 07, 2010

This dish was amazing! I changed it some, I don't really like mushrooms, I'm a picky eater. I cut this recipe in half, 2 chicken breasts, 1 package of cream cheese, arbor mist raspberry twist wine to taste, 1 can of cream of chicken, italian dressing to taste, white rice, and some pam. I browned the chicken after spraying the pan with just the italian dressing. I then put it in an 8x8 pan already sprayed and covered with a mixture of 1 package of cream cheese, arbor mist raspberry twist wine to taste, 1 can of cream of chicken, italian dressing to taste, and about 1/2 a cup of sour cream, and added some onion powder, garlic powder, and some basil seasoning. I baked the chicken at 350 degrees, for 40 minutes. Then I made the rice like it said with the remaining dressing, and cooked as the rice package said and added some more italian dressing to the rice after. We used the extra sauce from the chicken over the rice, and served with some green beans, (as picture shows). Hope you love this recipe as much as my fiance and I do!

—MelodicCallie

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Feb 28, 2006

Yummy! I deglazed the pan with a little wine and then added the pan drippings to the soup/wine mixture. It added a little color and a lot of flavor. I also added fresh ground pepper, used one can of cream of chicken soup and one can of cream of mushroom soup. The Italian dressing mix did not add a lot of flavor to the rice but it was pretty. I also added some garlic herb dry dressing to the soup mixture. What a great company dish!

—ruthie0404

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Mar 01, 2010

I loved this recipe! I changed it just a bit by using 1 can of cream of chicken soup and 3/4 cup of nice chardonay. The wine really cut the richness of the soup and the cream cheese. Needs a dash of color but it has excellent flavor.

—Chef Galmeyer

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Aug 06, 2006

This recipe was suprisingly good and easy. I was a little afraid it would taste to much like cream of mushroom soup but it all cooked together into a nice sauce. I used the roasted garlic cream of mushroom soup, and chicken broth. The cream cheese seemed a little chunky so next time I think I might melt it in the microwave to make it smooth. I would recommend this for the great taste and the little effort.

—texascook

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Nutrition

Calories
881 kcal
44%

Carbohydrates
87.5 g
28%

Cholesterol
145 mg
48%

Fat
36.3 g
56%

Fiber
1.2 g
5%

Protein
40.6 g
81%

Sodium
1514 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Bake and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 881
Calories from Fat: 327

% Daily Value *
Total Fat 36.3g 56 %
Saturated Fat 18.6g 93 %
Cholesterol 145mg 48 %
Sodium 1514mg 61 %
** Potassium 600mg 17 %
Total Carbohydrates 87.5g 28 %
Dietary Fiber 1.2g 5 %
Protein 40.6g 81 %
Sugars 3.6g
Vitamin A 20 %
Vitamin C 2 %
Calcium 13 %
Iron 73 %
** Thiamin 66 %
** Niacin 197 %
** Vitamin B6 53 %
** Magnesium 25 %
** Folate 127 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.