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Herbed Chicken Casserole Recipe

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This recipe for Herbed Chicken Casserole, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 - 6 Chicken breasts,
1/4 butter,
salt and pepper,
3 c cooked rice( can use brown),
2 tbs chopped green pepper,
1/4 c chopped green onion,
1 can cream of chicken soup,
3/4 c sherry,
1 5 oz can water chestnuts, sliced,
1 3 oz can mushrooms and liquid,
1/8 tsp thyme.

Directions:
Directions:
Brown chicken in butter and season with salt pepper. Place cooked rice in 2 1/2 quart casserole and arrange chicken on top. In drippings skillet saute onion and green pepper; add soup and stir till smooth. Slowly add wine and other ingredients stirring until mixed. Pour sauce over chicken and rice. Bake at 350 for 1 hour or until chicken is tender.

Personal Notes:
Personal Notes:
Lynn Crosby / Diane Mc Glynn

 

 

 

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