I call this Chicken A La Campbell.
This recipe has really been around forever, but I have a few new twists to it. Brown about 1/2 onion, sliced, in some butter and olive oil. Add the chicken breasts, cut in half, brown quickly. Then add 1 (or more) cans of Cream of Chicken soup, 1/4 cup white wine, 1 package frozen peas and about 1 tsp. of dill weed. Cover and simmer for about 15 minutes. Serve over rice,either instant rice or regular rice (20 min.) I like to add some freshly cracked black pepper over this.