Chicken & Mushroom Casserole
Yield
servingsPrep
20 minCook
1Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
|
|
| 16 | ounces |
salad dressing, italian
bottle |
|
| 6 | cups |
wine
white |
*
|
| 1 | pound |
mushrooms
fresh |
|
| 2 | each |
garlic cloves
|
|
| 4 cn |
chicken gravy
10 1/2 oz. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 462.4 | ml/g |
salad dressing, italian
bottle |
|
| 1.4 | l |
wine
white |
*
|
| 453.6 | g |
mushrooms
fresh |
|
| 2 | each |
garlic cloves
|
|
|
chicken gravy
10 1/2 oz. |
*
|
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 for 1½ hours.
Serve hot over rice, potatoes or biscuits.
**Remaining marinade can be frozen for later use as marinade for barbeque.
