Chicken And Stuffing Casserole

• 1 (10 oz.) bag frozen peas and carrots
• 1/2 c. chopped onion
• 1/4 c. butter
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. sage
• 1/8 tsp. pepper
• 2 c. water
• 3/4 c. milk
• 2 chicken cubes
• 3 c. cooked chicken
• 4 boneless chicken breast halves
• 1 Tbsp. olive oil
• salt and pepper
• 2 thinly sliced onions
• 1 clove garlic, crushed
• 2 large tomatoes, peeled and chopped
• 3/4 c. white wine
• 1 c. mushrooms

1. Saute chicken in oil until lightly browned; remove to platter. Saute onions and garlic until tender.
2. Add tomatoes; cook until tomatoes are mushy.
3. Return chicken to skillet.
4. Add wine; cook until chicken is cooked through.
5. Add mushrooms; cook just until mushrooms are tender.

carrots, onion, butter, flour, salt, sage, pepper, water, milk, chicken cubes, chicken, chicken breast halves, olive oil, salt, onions, clove garlic, tomatoes, white wine, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333684 (may not work)