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Herbed Chicken Casserole

Posted by Solitary Dancer on September 6, 2007

Herbed Chicken Casserole


6 boneless chicken breast halves
salt and pepper, to taste
1/4 cup butter
1 (10 1/2 ounce) can condensed cream of chicken soup
6-8 ounces mushrooms, sliced
3/4 cup dry white wine
2 tablespoons green bell peppers, chopped
1/4 teaspoon thyme, crushed
1 teaspoon dried parsley flakes
1/4 teaspoon tarragon or rosemary, crumbled
1/4 teaspoon minced dried chives


1. Lightly season chicken with salt and pepper.
2. Brown chicken slowly in butter in a large skillet.
3. Arrange browned chicken in a baking dish.
4. To the drippings in the skillet, add the soup. Stir to blend.
5. Slowly add the wine,stirring until smooth.
6. Add remaining ingredients and heat to boiling.
7. Pour the sauce over the chicken and cover the dish with foil.
8. Bake at 350 degrees for 25 minutes.
9. Remove foil and continue baking for 35 minutes or until tender.

I ran the numbers and depending on the brand of soup you use, the carbs should be around 5 per serving. Double check and make sure the soup carbs are OK. This is based on 6 servings.


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