Chicken & Mushroom Casserole
Yield
12 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
|
|
| 16 | ounces |
salad dressing, italian
|
|
| 6 | cups |
white wine
|
*
|
| 1 | pound |
mushrooms
fresh |
|
| 2 | each |
garlic cloves
|
|
| 4 | cans |
chicken gravy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 462.4 | ml/g |
salad dressing, italian
|
|
| 1.4 | l |
white wine
|
*
|
| 453.6 | g |
mushrooms
fresh |
|
| 2 | each |
garlic cloves
|
|
| 4 | cans |
chicken gravy
|
*
|
Directions
Wash and trim mushrooms and cut in half.
In large casserole dish, com 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℃). for 1½ hours.
Serve hot over rice, potatoes or biscuits.
