Chicken and Herb Casserole

Chicken and Herb Casserole advertises itself before it reaches the table thanks to the smell of herbs cooking. The great thing about it is that it only takes about half an hour to prepare and cook.
Submitted by David McCarthy, Australia

Ingredients

• 6 boneless chicken breast halves
• salt and pepper
• 1/4 cup butter
• 1 can (10.5 ounces) condensed cream of chicken soup
• 6 to 8 ounces mushrooms, sliced
• 3/4 cup dry white wine
• 2 tablespoons chopped green bell pepper (Capsicum)
• 1/4 teaspoon leaf thyme, crushed (double quantity for fresh)
• 1 teaspoon dried parsley flakes (double quantity if using fresh)
• 1/4 teaspoon tarragon or rosemary, crumbled (double quantity if fresh)
• 1/4 teaspoon dried minced chives or 1 scant teaspoon fresh chives

Method

Lightly season chicken breasts with salt and pepper.

Brown slowly in butter in a large skillet.

Arrange browned chicken in a baking dish.

To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth. Add remaining ingredients and heat to boiling.

Pour sauce over the chicken and cover dish with foil. Bake at 350F (170 C) for 25 minutes.

Remove foil and continue baking for 35 minutes or until tender.

Serve with rice or noodles.

This chicken breast casserole recipe serves 6.

Variations

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