4 large chicken breasts
1/4 c. butter
1 can condensed cream of chicken soup
1 (3 oz.) can mushrooms, drained
3/4 c. cooking wine
1 (5 oz.) can water chestnuts, drained and sliced
2 tbsp. chopped green peppers

In butter, lightly brown chicken breasts. Arrange in baking dish. Combine chicken soup, mushrooms, water chestnuts, green peppers, a pinch of salt, pepper and cooking wine (optional).

Bake at 350°F for 1 hour, covered, and uncovered for 1/2 hour. Serve over cooked rice or noodles.

Serves 8.