This herb packed chicken is so delicious and is an easy weeknight dinner that you can pull together. I serve it with rice and the sauce on top is delicious! It is full of flavor from all the herbs and the chicken is always tender!
[recipe title=”Chicken Herb Casserole” servings=”6″ preptime=”15 min” cooktime=”1 hour” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2025/01/chicken-herb-casserole-2-3-web.jpg”]
[recipe-ingredients]
– 6 chicken boneless breast halves
– salt and pepper
– 1/4 cup butter
– 1 can (10.5 ounces) condensed cream of celery soup
– 3/4 cup dry white wine or 3/4 c. chicken stock
– 1/4 teaspoon thyme, crushed
– 1 teaspoon dried parsley flakes
– 1/4 teaspoon tarragon
– 1/4 teaspoon rosemary, crumbled
– Optional- granulated garlic and Cajun seasoning
– Optional 6-8 oz sliced mushrooms
[/recipe-ingredients]
[recipe-directions]
Lightly season chicken with salt and pepper (garlic and Tony’s if using). Brown chicken slowly in butter in a large skiet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until sooth.
Add remaining ingredients and heat to boiling.
Pour sauce over the chicken and cover dish with foil.
Bake at 350° for 20 minutes. Remove foil and continue baking for 30 minutes or until tender.
[/recipe-directions]
[/recipe]
