2 lbs chicken breasts, boneless & skinless (about 8 pieces)
1 14 oz can condensed cream of mushroom soup
2 cups white button mushrooms, sliced chunky
1/2 cup white wine
1/8 tsp pepper
1/4 tsp paprika
In a foil freezer
container, place chicken breasts with smooth side up. In a
small bowl combine soup, mushrooms, wine, pepper and paprika,
stirring well. Pour sauce over top of chicken. Cover with
foil and freeze. (The small amount of wine does not affect
freezing). Store for no longer than one month.
To serve, thaw
overnight in refrigerator. Bake in 350F oven in covered foil
container (or top glass casserole dish with tin foil on top)
for 1 hour or until chicken is cooked through and juices run
clear. Serve and enjoy.
