Chicken Artichoke Dish - cooking recipe

Ingredients

boneless, skinless chicken breasts, slightly pounded (1 for each person)
1 can cream of mushroom soup
2 Tbsp. parsley flakes
1/2 c. white wine
sliced Monterey Jack cheese (1 for each breast)
2 carrots, slivered
1 c. sliced mushrooms
2 c. raw rice*
1 can (water) artichokes, halved (2 halves per chicken breast)

Preparation

*Mix 1 cup white and 1 cup brown rice.
Cook with chicken bouillon and parsley flakes and 4 1/2 cups water.