Total Time
38mins
Prep 8 mins
Cook 30 mins

Very easy but it's really impressive.

Ingredients Nutrition

Directions

  1. Heat oven to 350*.
  2. Sprinkle chicken with salt and pepper; brown in oil in skillet.
  3. Place in 11x7 baking dish.
  4. Stir soup into skillet; blend in the wine.
  5. Add mushrooms, water chestnuts, green pepper and thyme.
  6. Heat to boiling; pour over chicken.
  7. Cover and bake for 30 minutes.
Most Helpful

Mizz Nezz, your are right! This was easy and very impressive. I left out the water chestnuts (only because I did not have them on hand), and served it with sauteed mushrooms, which was a nice compliment to the mushrooms that were in the sauce. I like the idea of adding additional veggies next time (peas, broccoli, etc), like Bergy suggested in her review, for a little variety - but is was wonderful just as written. Thanks - it is always nice to find new and different ways to dress up chicken breasts!

Helping Hands October 22, 2004

Made this ready in the AM popped it in the oven 50 minutes before serving , served with rice, Farm Biscuits & Baked tomatoes. I added broccoli florettes and 1 cup of frozen peas.I would wait and add the brocolli & peas just 15 minutes before serving.. Love the crunch of the waterchestnuts - the chicken was tender and juicy. Thanks MizzNezz for an easy tasty casserole

Bergy September 06, 2004