Shelly's Recipe

*HERBED CHICKEN CASSEROLE*

Category: Casseroles - Chicken and Turkey

6 chicken breasts
1/4 cup flour
Salt and pepper (to taste)
Dash of garlic salt
1/4 cup butter (or olive oil)
1 medium onion, thinly sliced
1 can condensed cream of mushroom soup
1 bouillon cube
1/2 cup of boiling water
1/2 cup light cream (or evaporated milk)
1/8 tsp each dried parsley, rosemary, tarragon and basil

Coat chicken, shaking in paper bag, with flour, salt, pepper and garlic salt. Brown quickly in butter or oil and place in casserole dish. Lightly saute onion in remaining butter in skillet.

Gradually add soup, bouillon cube which has been dissolved in water, cream and herbs to skillet, stirring until sauce simmers and thickens slightly. Pour over chicken. Bake , covered, at 300 for 1 hour. Uncover and bake at 400 degrees for 10 minutes. Serves 4

Note: This dish may be baked in advance, refrigerated and heated before serving.