Chicken Casserole

6 chicken breasts, boneless
salt and pepper
1/4 c. margarine
1 can cream of chicken soup
3/4 c. cooking sauterne
1 (5 oz.) can water chestnuts, drained and sliced
1 (3 oz.) can mushrooms, drained
2 tbsp. chopped green pepper
1/4 tsp. crushed thyme
1/4 c. slivered almonds

Salt and pepper chicken breasts.  Melt margarine in skillet.  Brown chicken in hot margarine until golden in color.  Remove chicken breasts and add cream of chicken soup to drippings.  Heat until boiling.  Add all other ingredients.  Place chicken in a long casserole dish and put mixture from skillet over it.  Cover with foil or a lid and bake at 350
for 30 minutes.  Uncover and bake for 30 minutes more.  Serve with rice.

Serves 6.

Linda Gonzalez