Monday, December 5, 2016

Herbed Chicken Casserole

In the early 1980's, a friend of mine gave me this recipe. Over the years, this has proven to be my favorite dish for entertaining during the week. The casserole may be made the day ahead, refrigerated and then baked the day it is to be served.

Herbed Chicken Casserole
by Tamela K.

3 chicken breasts, cut in half
1/2 cup butter
Salt and pepper, to taste
3 cups rice, slightly under cooked and drained
1/4 cup chopped green onion
1 can cream of chicken soup
3/4 cup sauterne or white wine
1 5-ounce can sliced water chestnuts, drained
1 3-ounce can mushroom slices with liquid
1/2 teaspoon thyme

Preheat oven to 350°F.

Brown chicken breasts in melted butter on stove top in pan. Season the chicken with salt and pepper.
Place cooked rice in casserole dish with browned chicken on top. Saute the onions until soft in the pan which the chicken was browned. Add soup to the onions and stir until smooth. Slowly add sauterne or wine to onion mixture, stirring well. Add water chestnuts, mushrooms and thyme to the sauce pan.
Pour the mixture over chicken and rice. Cover and bake for an hour, or until tender.

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