Ingredients
6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1/2 cup water
1/2 cup white or red wine
Directions
1.Preheat oven to 400 degrees F (205 degrees C).
2.Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water & Wine pour it over the soup, onions and chicken.
3.Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes.
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