Ingredients:
6 chicken breast halves
salt and pepper
1/4 cup margarine
10 3/4 ounces cream of chicken soup
1/4 cup dry vermouth
1/2 cup chicken broth
1 (5 ounce) cans sliced water chestnuts, drained
1/4 lb fresh mushrooms, thinly sliced
1/4 cup minced onions
1/4 cup minced green peppers
1/2 teaspoon dried thyme, crushed
Directions:
Preheat oven to 350 degrees.
Chicken breast should be skinned.
I buy Tyson’s frozen chicken breast in a large bag.
It is economical and I can get three meals for my family of five.
Take thawed chicken and brown in skillet with margarine.
Place browned chicken in a 9 x 13 inch casserole dish.
In same pan that the chicken was browned in, add soup, vermouth, and chicken stock.
Mix well until smooth.
Add wate chestnuts, mushrooms, onion, green pepper and thyme.
Bring mixture to a boil.
Once heated, pour soup mixture over chicken and cover with foil.
Bake for 25 minutes.
Remove foil and bake 15 minutes longer.
Serve over hot rice.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.