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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This recipe is from Rachel, my MIL. She suggests serving rice with this chicken. Ingredients:
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1/2 cup sauterne white wine |
1/2 green pepper, chopped |
1 (8 ounce) can slivered water chestnuts |
pepper |
6 boneless skinless chicken breasts |
Directions:
1. Preheat oven to 350*. Butter a shallow flat casserole dish and lay chicken in the bottom.
2. Combine remaining ingredients and pour over chicken.
3. Cover dish with foil and bake 1 hour.
4. Remove foil and bake for 10 minutes more or until done.
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