Chicken with Rice

This is a variation of a hearty and filling casserole that Dorrie makes.

1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice

Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender.  Add sour cream, wine, Velveeta, salt, pepper, and soup.  Use the empty soup can to add water, 2 cans worth, or as needed.  Cut chicken breasts into bite-sized pieces and add to pot.  Alternative:  Leave the chicken breasts whole and shred them after cooking.  Add the rice and simmer until chicken is springy to the touch, cooked through.  If using Minute Rice, you may need to add more water as the rice absorbs it.

Laura