4 skinless boneless chicken breast halves seasoned with garlic powder,onion powder and salt to taste
4 tablespoons butter
1 small can Campbell's creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott's apple juice
white rice (prepared according to package directions)

Preheat oven to 350 degrees farenheight.

Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the chicken and lay out flat in a casserole dish.

In the reamining butter, mix the soup, diced bell pepper, water chestnuts, mushrooms and thyme. Add the wine or the juice (whichever your preference is). Simmer for 5 minutes. Pour this mixture over the chicken.

Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake an additional ten minutes.

Serve over hot prepared white rice with warm rolls.

To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts.

Submitted by: Eric