| COMPANY CHICKEN CASSEROLE |
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6 servings3 large chicken breasts, split and skinned 1 teaspoon salt 1/4 teaspoon pepper 2-3 tablespoons CRISCO Oil 1 can cream of chicken soup 3/4 cup white wine 4 ounce can mushroom stems and pieces, drained 5 ounce can water chestnuts, drained and sliced 2 tablespoons chopped green pepper 1/4 teaspoon thyme Cooked rice, if desired Preheat oven to 350ºF. Sprinkle chicken with salt and pepper and brown in hot oil. Place chicken in an 11-1/2 x 7-1/2 x 1-1/2-inch baking dish. Blend soup into drippings in skillet, then gradually stir in the wine. Add drained mushrooms, water chestnuts, green pepper and thyme. Heat to boiling, then pour around chicken. Cover baking dish with foil. Bake at 350ºF for 25 minutes, uncover and bake 25-35 minutes longer until chicken is tender. Serve with hot rice, if desired. |
