Casserole, Meat Dishes, Poultry, Side Dishes

Chicken and Herb Casserole


Chicken and Herb Casserole

Chicken and Herb Casserole advertises itself before it reaches the table thanks to the smell of herbs cooking. The great thing about it is that it only takes about half an hour to prepare and cook.
Servings: 6


  • 6 boneless chicken breast halves
  • salt and pepper
  • 1/4 cup butter
  • 1 can 10.5 ounces condensed cream of chicken soup
  • 6 to 8 ounces mushrooms sliced
  • 3/4 cup dry white wine
  • 2 Tbsp chopped green bell pepper Capsicum
  • 1/4 tsp leaf thyme crushed (double quantity for fresh)
  • 1 tsp dried parsley flakes double quantity if using fresh
  • 1/4 tsp tarragon or rosemary crumbled (double quantity if fresh)
  • 1/4 tsp dried minced chives or 1 scant tsp fresh chives


  • Lightly season chicken breasts with salt and pepper.
  • Brown slowly in butter in a large skillet.
  • Arrange browned chicken in a baking dish.
  • To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth. Add remaining ingredients and heat to boiling.
  • Pour sauce over the chicken and cover dish with foil. Bake at 350F (170 C) for 25 minutes.
  • Remove foil and continue baking for 35 minutes or until tender.
  • Serve with rice or noodles.

chicken and herb casserole

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