Cream Cheese Chicken Bake

1 envelope (1 tablespoon) Italian salad dressing mix, divided
2 tablespoons melted butter or margarine
4 chicken breasts
1 can cream of mushroom soup
1/2 cup sauterne
1 (4 ounce) container whipped cream cheese with chives
1 cup Minute rice

In large skillet, combine 1/2 envelope dressing mix with butter. Add the chicken and brown slowly until golden. Put into a 1 1/2-quart casserole.

Blend soup, sauterne and whipped cream cheese. Spoon over chicken. Bake, uncovered, at 325 degrees F for 1 hour. Baste with sauce two or three times during baking.

Prepare rice according to package directions, adding the remainder of the salad dressing mix to the water.

Serve chicken and sauce over seasoned rice.

Serves 4.