Chicken & Mushroom Casserole
Yield
8 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
|
|
| 1 | pound |
mushrooms
fresh |
|
| 16 | ounces |
salad dressing, italian
bottle |
|
| 2 | x |
garlic cloves
|
*
|
| 6 | cups |
white wine
|
*
|
| 4 | each |
chicken gravy
cans, (10-1-2 ounces each) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 453.6 | g |
mushrooms
fresh |
|
| 462.4 | ml/g |
salad dressing, italian
bottle |
|
| 2 | x |
garlic cloves
|
*
|
| 1.4 | l |
white wine
|
*
|
| 4 | each |
chicken gravy
cans, (10-1-2 ounces each) |
*
|
Directions
Wash and trim mushrooms and cut in half.
In large casserole dish, combine chicken, mushrooms, whole garlic cloves, wine and dressing.
Cover and marinate in refrigerator overnight.
Remove chicken and mushrooms and measure 2 cups of marinade.
Pour remaining marinade into another container.
Return chicken and mushrooms to casserole.
Mix 2 cups marinade with cans of gravy and pour over chicken.
Bake at 325℉ (160℃) oven for 1½ hours.
Serve hot over rice, potatoes or biscuits.
Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque.
