Title: Chicken and Mushroom Casserole
Categories: Poultry Entree Casserole
Yield: 6 Servings
| 4 | lb | Chicken |
| 6 | c | White Wine |
| 2 | x | Garlic Cloves |
| 16 | oz | Bottle Italian Dressing |
| 1 | lb | Fresh Mushrooms |
| 4 | cn | Chicken Gravy (10 1/2 oz ea) |
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 degrees for 1 1/2
hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining
marinade can be frozen for later use as marinade for barbeque.