Herbed Chicken En Casserole

• 3 large chicken breasts, cut in half (may be with or without bones)
• 1/4 c. margarine or butter
• 1 can condensed cream of chicken soup (thick, not diluted)
• 3/4 c. cooking sauterne wine (optional)
• 1 (5 oz.) can water chestnuts, drained and sliced
• 1 (3 oz.) can broiled, sliced mushrooms, drained or equivalent fresh mushrooms, sauteed
• 2 Tbsp. chopped green pepper (sweet pepper)
• 1/4 tsp. crushed or powdered thyme

1. Lightly season chicken with salt and pepper.
2. Brown chicken slowly in margarine or butter, in a skillet (frying pan).
3. Arrange browned chicken, skin side up, in 11 1/2 x 7 1/2 x 1 1/2-inch or similar size baking dish.
4. For the sauce, add soup to drippings in skillet.
5. Slowly add sauterne, stirring smooth.
6. Add the remaining ingredients and heat to boiling.
7. Pour sauce over chicken.
8. Cover with foil or a cover and bake in oven at 350u0b0 for 25 minutes. Uncover and continue baking 25 to 35 minutes or until chicken is tender.
9. Serve with hot fluffy rice, if desired.
10. Makes six individual servings.

chicken breasts, margarine, condensed cream, wine, water chestnuts, mushrooms, green pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226314 (may not work)