Fry bacon in a large pan for about 6 minutes, stirring until the fat runs.
Take the bacon out and sauté chicken in the drippings for about 5 minutes, until golden brown.
Preheat oven to 190C.
Set chicken aside into casserole dish, reserving the bacon drippings. In a separate pan, melt the butter over medium heat and sauté mushrooms.
Add 1/2 cup white wine and stir on low heat for 5 minutes.
Set mushrooms and drippings aside, keeping warm. Add cream of chicken and mushroom soup to the bacon/chicken drippings, stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency. Season with fresh rosemary and thyme.
Toss the bacon that you saved on top of this sauce.
Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together. Pour soup/mushroom mix over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes. Serve with rice or pasta.
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|Serving Size: 1 (1373g)|
|Recipe Makes: 1|
|Calories from Fat: 1441 (73%)|
|Amt Per Serving||% DV|
|Total Fat 160.1g||213 %|
|Saturated Fat 58.9g||295 %|
|Monounsaturated Fat 50.8g|
|Polyunsanturated Fat 27g|
|Cholesterol 247.4mg||76 %|
|Sodium 8952mg||309 %|
|Potassium 670.1mg||18 %|
|Total Carbohydrate 84.8g||25 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 84.5g|
|Protein 41g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1979
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