"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Herbed Chicken Casserole Recipe

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This recipe for Herbed Chicken Casserole, by , is from Patty Cakes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Embry
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large chicken breasts, cut in half
salt and pepper to taste
1/4 c. margarine
1 can condensed cream of chicken soup
3/4 c. cooking sauterne
1-5 oz. water chestnuts, sliced and drained
1/4 tsp. thyme

Directions:
Directions:
Lightly season chicken with salt and pepper. Brown slowly with butter in skillet. Arrange browned chicken, skin up, in 11 1/2" x 7 1/2" x 1 1/2" baking dish.
For the sauce:
Add soup to skillet drippings; slowly add sauterne, stirring until smooth. Add remaining ingredients, heat till boiling. Cover with foil and bake at 350 for 25 min. Uncover; continue baking for an additional 25-30 minutes or until chicken is tender. Serve with rice.

 

 

 

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