Chicken in French Onion Sauce

This is a recipe from the Quick & Easy Casseroles from Durkees French Fried Onions cookbook (1988). This is so good. I also added diced onions, frozen corn and next time I'll also add some sliced potatoes. I'll also double the sauce and slightly thicken it so it coats the vegetables, I want to get every drop of that delicious sauce that I can. This would make a wonderful dish to take to a family reunion just cut the chicken into bite size pieces, then continue with the rest of the recipe.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (10 ounce) package frozen baby carrots, thawed and drained (about 2 cups) or 4  medium carrots, cut into strips (about 2 cups)
• 2  cups  sliced mushrooms
• 1⁄2 cup  thinly sliced celery
• 1 (2 7/8ounce) can  Durkee onions
• 4  chicken breast halves, skinned and boned
• 1⁄2 cup white wine
• 3⁄4 cup  prepared chicken bouillon
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon black pepper
•  paprika

Directions

1. Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
2. Arrange chicken breasts on vegetables.
3. In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
4. Sprinkle chicken with paprika.
5. Bake, covered, at 375 for 35-45 minutes or until chicken is done.
6. Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.