Preheat oven to 350°.

Cook rice according to package directions, omitting seasoning packet. Combine soup and wine in a saucepan; cook over medium heat until heated.

Coat a small skillet with cooking spray; place over medium heat until hot. Add mushrooms and onions; sauté 2 to 3 minutes or until tender.

Combine rice, soup mixture, mushroom mixture, chicken, and remaining ingredients, stirring well. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated. Serve immediately.