Chicken Rosalie
Submitted by: Suzanne Zick
Given to me by: Sallie B. of Osceola, Arkansas
· 12 chicken breasts, boned and skinned
· ½ pound butter
· 12 slices ham
· 1 cup sliced fresh mushrooms
· 1 can cream of mushroom soup
· 1 can cream of chicken soup
· ½ cup white wine
· 1 teaspoon poultry seasoning
· 1 teaspoon thyme
· ¼ teaspoon sage
· 1 teaspoon paprika
· 1 teaspoon Tabasco sauce
· ¼ cup minced fresh parsley
In a skillet, sauté chicken breasts lightly in butter, a few at a time.
Place each on a ham slice in 2 greased 9x13" pans. In same skillet sauté
mushrooms; add remaining ingredients. Mix well and spoon over chicken and
ham. Sprinkle with parsley; cover and bake at 275º for 2 ½ hours.
