This recipe originated in a Puritan Oil brochure that came to Grandpa Davis’ office. Aunt Teddi was the first one to make it and everyone died over it! Since then it has become a family favorite and often requested by Heather!
Ingredients
6 skinless boneless chicken breasts
1 tsp. salt
1/4 tsp. Pepper
2-3 Tbsp. Olive oil
1 can Campbell’s Cream of Chicken soup
3/4 cup white wine
1/2 lb. Sliced mushrooms
5 oz. can of sliced water chestnuts (drained)
2 Tbsp. Chopped green and red peppers (sub. yellow for green if desired)
1/4 tsp. Thyme
Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper and brown in hot oil. Place breasts in a glass-baking dish. Combine wine with drippings in skillet, using a wire whisk, then gradually add soup. Add mushrooms, chestnuts, peppers and thyme. Heat to boiling, then pour around chicken. Cover baking dish. Bake at 350 degrees for 25 minutes; uncover and bake 25-35 minutes until chicken is tender.
Variations: May be served over cooked white rice or paired up with Mom’s consumee rice.
This is a great Sunday meal to prepare before church and bake at 200 degrees for 3 hours. Have your husband go home to check and stir it during Sunday school :)
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