Serves: 6
Total Calories: 604

6 chicken breasts medium skinned, boned and cut in 1-inch pieces
salt
3 tablespoons butter or margarine
1/4 pound mushrooms sliced (about 2 cups)
1/4 cup green bell pepper chopped
1 tablespoon butter or margarine (optional)
1 (10 1/2-ounce) can cream of chicken soup condensed
1/2 cup vermouth or sauterne
1/2 teaspoon rosemary dried, crushed
1/4 teaspoon thyme dried, crushed
1 (8-ounce) can water chestnut sliced, drained
4 cups white rice hot cooked

One hour before serving:

Preheat oven to 350°. Generously butter a 2 1/2 -quart shallow baking dish. Lightly sprinkle chicken pieces with salt. In a 10-inch skillet over medium heat, sauté chicken in butter or margarine until no longer pink in the center. Remove chicken set aside.

In same skillet over medium heat, sauté mushrooms and green pepper in drippings, using more butter or margarine if needed.

Add soup, wine, rosemary and thyme stir until blended. Bring to a boil. Stir in chicken and water chestnuts. Place rice in baking dish. Spoon chicken mixture over. Cover with foil and bake for 20 minutes or until heated through.

Nutritional Facts:

Serves: 6
Total Calories: 604
Calories from Fat: 108

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