Baked Chicken Casserole
A scrumptious chicken casserole made with white wine, parsley leaves and rosemary sprigs.
Yield
12 servingsPrep
30 minCook
90 minReady
120 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
ketchup
|
|
| 1 ½ | cup |
white wine
dry |
*
|
| 1 |
parsley leaves
fresh bunch, chopped |
*
|
|
| 3 |
garlic cloves
crushed |
|
|
| ¾ | teaspoons |
basil
|
*
|
| 9 |
rosemary sprigs
|
*
|
|
| 3 |
whole chicken
broiler or fryer, quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
ketchup
|
|
| 355 | ml |
white wine
dry |
*
|
| 1 | each |
parsley leaves
fresh bunch, chopped |
*
|
| 3 | each |
garlic cloves
crushed |
|
| 3.8 | ml |
basil
|
*
|
| 9 | each |
rosemary sprigs
|
*
|
| 3 | each |
whole chicken
broiler or fryer, quartered |
*
|
Directions
Combine ketchup, white wine, parsley, garlic, basil and rosemary. Pour this sauce over chicken. Freeze in portions suitable for your family.
To serve:
Defrost and bake at 325, basting, for about 1½ hours, until done.
