Chicken Casserole Recipes:
Chicken Broccoli Casserole Recipe with Wine

Chicken and Vegetable Casserole

4 chicken breasts, boneless
salt and pepper to taste
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 - 10 ounce can cream of chicken soup
1 - 10 ounce can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup white wine (or substitute the same amount of chicken broth)
1 cup broccoli pieces
1 cup carrots, sliced
1/2 cup onion, sliced

Preheat oven to 350ºF.

Place broccoli, carrots and onions on the bottom of a large 13"x9" baking dish.

Mix breadcrumbs with parmesan cheese on a plate. Season chicken breasts with salt and pepper and dip into breadcrumb/cheese mixture to coat. Lay chicken breasts over the vegetables in the baking dish.

Mix together the cream of chicken and cream of mushroom soups, mayonnaise, and wine. Layer the mixture evenly over chicken and vegetables.

Bake the casserole covered with foil for 40 minutes. Uncover and bake for an extra 5-10 minutes to brown.

Makes 4 servings.

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• Although it says to use one each of cream of mushroom and cream of chicken soups, my experience is that for most Campbell soup recipes you can use whatever flavor cream soup you prefer. Mushroom and broccoli have a stronger flavor so be mindful of where you use them, but in these casseroles almost any cream soup works well. I like use cream of celery soup in many of the chicken casserole recipes I have.