MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joan's Chicken Neapolitan
Categories: Poultry, Vegetables, Wine, Herbs, Pasta
Yield: 8 Servings

2 1/2 lb Boned, skinned chicken
2 ts Salt
1 ts Pepper
3 tb Olive oil
1 c Chopped onion
4 cl Garlic; minced
1 lb Fresh mushrooms; quartered
21 1/2 oz (2 cans) tomato bisque soup;
- undiluted
3/4 c Red wine or beef broth
1 ts Dried basil
1 ts Dried oregano
Hot cooked noodles or rice
Sliced ripe olives
Minced fresh parsley; opt

Sprinkle chicken with salt and pepper. In a large skillet,
cook chicken, uncovered, over medium-high heat in oil for
8-9 minutes. Turn chicken; add the onion, garlic and
mushrooms. Cook 8 minutes longer.

Using a slotted spoon, remove four chicken breast halves
and half of the vegetables to a greased 2 1/2 qt. baking
dish. Cool.

In a large bowl, whisk together the soup, wine, basil and
oregano; pour half over chicken in skillet. Cover and
simmer for 5-10 minutes or until heated through. Serve
over noodles. Garnish with olives and parsley if desired.

Pour remaining soup mixture over chicken in baking dish.
Cover and freeze for up to 3 months.

TO USE FROZEN CHICKEN: Thaw in the refrigerator overnight.
Cover and bake at 350ºF/175ºC for 35-40 minutes or until
heated through. Serve over noodles. Garnish with olives
and parsley if desired.

Yield: 8 servings.

By Joan Williams from Baltimore, Maryland

RECIPE FROM: http://www.tasteofhome.com

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