Chicken And Wine With Rice
A comforting chicken and wine dish with creamy mushroom soup, perfect for cozy dinners. Serves well over rice or green beans, offering rich flavors and tender meat.
Ingredients
Instructions
- Put chicken and water in a roaster without a cover.
- Bake at 350°F for 30 minutes.
- Mix the onion soup and cream of mushroom soup together.
- Add both cans of soup mixture and white wine to the roaster with the chicken.
- Cook for another 30 to 40 minutes until done.
- Serve the chicken and sauce over a bed of rice.
- The sauce also tastes great over green beans.
Tips & Substitutions
For a richer flavor, marinate the chicken in the white wine for a few hours before cooking. If you don’t have white wine, chicken broth can be a suitable substitute, though it will alter the taste slightly. Consider adding herbs like thyme or rosemary to enhance the dish. To save time, you can also use pre-cooked rice or serve with frozen vegetable medleys like those in the Cashew Chicken Bake.
Serving Suggestions
Serve this dish over a generous bed of fluffy rice to soak up the delicious sauce. It pairs beautifully with steamed green beans or a fresh side salad for added crunch. For a heartier meal, consider serving it alongside crusty bread to mop up the sauce. This dish also complements a glass of the same white wine used in the recipe for a cohesive dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a microwave-safe dish and cover it to prevent drying out, heating in 1-minute intervals until warmed through. For best results, reheat in the oven at 350°F, which will help maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Wine With Rice contains roughly 324 calories, with 7g protein, 51g carbohydrates, and 2g fat. It is a good source of protein (15% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken works well for this dish. It may require slightly longer cooking time, so ensure it reaches an internal temperature of 165°F for safety. Bone-in pieces can add additional flavor to the sauce as they cook.
What if I don’t have onion soup?
You can make a homemade version by combining sautéed onions, beef broth, and a splash of soy sauce for depth.
Is there a vegetarian option for this recipe?
Absolutely! Replace the chicken with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth. You can also try using tofu or tempeh for protein. This will create a delightful vegetarian version that retains the essence of the original dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).