This can be easily prepared for more people by making 2 or 3 times as much. To make it easier for people to eat boneless chicken breasts can be used instead of the different pieces called for in the recipe. Cut the chicken into quarters before making the casserole.


  • 2 whole chicken breasts, split
  • 4 thighs
  • 4 drumsticks
  • salt and pepper
  • flour
  • 5 tablespoons butter or margarine
  • 1/4 cup minced onion
  • 1/4 cup chicken broth
  • 3/4 cup dry white wine
  • 1/2 lb. mushrooms, sliced
  • 3 tablespoons butter or margarine
  • 2 cups seeded Muscat grapes or Thompson seedless grapes


Sprinkle chicken with salt and pepper and coat lightly with flour. Heat the 5 tablespoons butter in a frying pan and quickly brown chicken on all sides. Arrange pieces closely together in a single layer in a large shallow baking pan. Add onion to butter in frying pan; cook until soft. Add chicken broth and wine; bring to a boil, then pour over chicken. Bake , covered in a moderately hot oven (375) for 40 minutes.

Meanwhile, saute mushrooms in the 3 tablespoons butter. When chicken has cooked for 40 minutes, add mushrooms and grapes; continue baking, covered, for 8 minutes more or until grapes are just heated. Arrange on a platter or serve from a chafing dish .

Serves 6.

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Submitted 6/13/05.
Source: Sunset Casserole Book
Submitted By: Sheila Nelson
Chicken in Casserole with Grapes