Chicken and Mushroom Casserole

Title: Chicken and Mushroom Casserole
Categories: Chicken, Casserole
Yield: 6 servings

4 lb Chicken
1 lb Fresh Mushrooms
16 oz Bottle Italian Dressing
2 x Garlic Cloves
6 c White Wine
4 c Chicken Gravy

Remove skin and bones from chicken and cut into bite sized pieces. Wash and trim mushrooms and cut in half. In large casserole dish, combine chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325øF for 1-1/2 hours. Serve hot over rice, potatoes or biscuits. Note: Remaining marinade can be frozen for later use as marinade or barbeque.