Chicken Herb Casserole
Chicken baked in the perfect herby creamy sauce served over hot rice is a family favorite
Servings: 6
Calories: 258kcal
Ingredients
- 6 chicken boneless breast halves
- salt and pepper to taste
- ½ teaspoon granulated garlic
- ¼ cup butter
- 10.5 ounce can condensed cream of celery soup
- ¾ cup dry white wine may substitute chicken stock
- ¼ teaspoon thyme crushed
- 1 teaspoon dried parsley flakes
- ¼ teaspoon tarragon
- ¼ teaspoon rosemary crumbled
- ¼ teaspoon pepper
- Optional 6-8 oz sliced mushrooms
Instructions
- Lightly season chicken with salt and pepper and garlic. Melt butter in a skillet and brown chicken slowly in.
- Arrange browned chicken in a baking dish. To the drippings in the skillet add the 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.
Notes
If adding mushrooms stir in with soup and wine.
Cooking wine is a great substitute for this recipe.
Nutrition
Calories: 258kcal | Carbohydrates: 5g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 450mg | Potassium: 498mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
