Herb Chicken Bake

READY IN: 55mins
Recipe by BritniSB

A simple and tasty dish suited for the whole family!

Top Review by mspecangirl

OMG this was yummy. I will make this again and again. I did make a small change. I used cream of mushroom soup (did not have cream of chicken), and used home made chicken broth instead of wine as I did not have that on hand either LOL, and left out the celery (DH does not like). Well it was just so yummy. DH and I could not stop eating this, we walked away from the table so full, we stat in living room saying “Oh our stomach hurts, I am so full.” It was like Thanksgiving LOL. Thank for posting it was so good, will make again and again. Next time hope to have wine on had so I could add it.

Ingredients Nutrition

  • 1 (6 ounce) package long grain and wild rice blend
  • 3 large chicken breasts, halved
  • 14 cup butter
  • 1 (10 1/2 ounce) can condensed cream of chicken soup
  • 34 cup sauterne white wine
  • 12 cup sliced celery
  • 1 (3 ounce) can sliced mushrooms, drained
  • 2 tablespoons chopped pimento pepper


  1. Preheat oven to 350.
  2. Prepare rice by directions.
  3. Season chicken, brown chicken slowly in butter.
  4. In a 1 1/2 quart casserole dish add rice, then chicken.
  5. Add soup to skillet, slowly add Sauterne, then other remaining ingredients, boil.
  6. Pour Soup mix over chicken.
  7. Cover, bake at 350 for 25 minutes.
  8. Uncover, bake an additional 15-20 minutes.

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