A Sumptuous Summer Casserole

It’s summertime, which means we’re eating lighter. Try this tasty dish with Chardonnay, Chenin Blanc or Sauvignon Blanc. This recipe makes 6 servings.



  • 6 boneless chicken breast halves
  • Salt
  • Pepper
  • 1/4 cup butter
  • 1 can (10.5-oz.) condensed cream of chicken soup
  • 6 to 8-oz. mushrooms, sliced
  • 3/4 cup dry white wine
  • 2 tablespoons chopped green bell pepper
  • 1/4 teaspoon leaf thyme, crushed
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon tarragon, crumbled
  • 1/4 teaspoon dried minced chives (or 1 scant teaspoon fresh)


  1. Lightly season chicken with salt and pepper.
  2. Brown chicken slowly in butter in a large skillet.
  3. Arrange browned chicken in a baking dish. To drippings in skillet add soup and stir to blend.
  4. Slowly add dry white wine, stirring until smooth.
  5. Add remaining ingredients and heat to boiling.
  6. Pour sauce over the chicken and cover dish with foil. Bake at 350 degrees for 25 minutes.
  7. Remove foil and continue baking for 35 minutes, or until tender.
  8. Serve with rice or noodles.
Posted in Food and Wine Pairings/Recipes
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