The most delicious baked chicken with a creamy sauce that goes great with rice. This is the first recipe that I ever learned how to make and is still my favorite meal. . The type of wine used really does not matter. I've tried whites, red, cabernets, etc (a five dollar bottle of wine goes a long way with this recipe). They all work the same, but obviously different color wines mean different color sauces. Preparation time for the rice will depend on whether you use minute rice or the rice that takes about half an hour to cook. Doubling the recipe (using two cans of each soup and wine) can be easily used for up to 5 lbs of chicken. I especially loved this dish while I was in college as it was easy to make, inexpensive, filling, and would make for about 5 or more meals.