Chicken Casserole

"Very easy but it's really impressive."
 
Download
photo by Bergy photo by Bergy
photo by Bergy
Ready In:
38mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat oven to 350*.
  • Sprinkle chicken with salt and pepper; brown in oil in skillet.
  • Place in 11x7 baking dish.
  • Stir soup into skillet; blend in the wine.
  • Add mushrooms, water chestnuts, green pepper and thyme.
  • Heat to boiling; pour over chicken.
  • Cover and bake for 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Mizz Nezz, your are right! This was easy and very impressive. I left out the water chestnuts (only because I did not have them on hand), and served it with sauteed mushrooms, which was a nice compliment to the mushrooms that were in the sauce. I like the idea of adding additional veggies next time (peas, broccoli, etc), like Bergy suggested in her review, for a little variety - but is was wonderful just as written. Thanks - it is always nice to find new and different ways to dress up chicken breasts!
     
  2. Made this ready in the AM popped it in the oven 50 minutes before serving , served with rice, Farm Biscuits & Baked tomatoes. I added broccoli florettes and 1 cup of frozen peas.I would wait and add the brocolli & peas just 15 minutes before serving.. Love the crunch of the waterchestnuts - the chicken was tender and juicy. Thanks MizzNezz for an easy tasty casserole
     
Advertisement

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes