I had onions, broccoli and chicken thawed out, so I made a chicken casserole. Just about any vegetables will do, but I used what I had onhand. I always use cream of chicken or mushroom soup, but this time I used cream of mushroom with roasted garlic soup. It was delicious. I use garlic in just about everything I cook, so I knew I'd like the garlic and mushroom flavor together. The white wine and seasonings on the chicken really brought out all the wonderful flavors.
6 to 8 pieces of chicken (drumsticks and/or thighs)
Salt and pepper
1/2 tsp lemon pepper
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic salt
1/4 tsp chicken seasoning
1 bay leaf
1/4 cup white wine
1 cup of chopped onions
2 cups of fresh or frozen broccoli
1 (10 3/4 oz) can of cream of mushroom with roasted garlic soup
Directions:
Season chicken with salt and pepper on both sides. Place in a casserole dish, then sprinkle remaining seasonings on top. Place bay leaf in the middle of the dish under chicken. Pour wine over chicken, cover and marinate 30 minutes or overnight. Place onions and broccoli on top of chicken, then spread soup on top. Bake at 375 degrees for one hour. Serve over hot cooked rice.
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