Chicken And Stuffing Casserole - cooking recipe

Ingredients

1 (10 oz.) bag frozen peas and carrots
1/2 c. chopped onion
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
2 c. water
3/4 c. milk
2 chicken cubes
3 c. cooked chicken
4 boneless chicken breast halves
1 Tbsp. olive oil
salt and pepper
2 thinly sliced onions
1 clove garlic, crushed
2 large tomatoes, peeled and chopped
3/4 c. white wine
1 c. mushrooms

Preparation

Saute chicken in oil until lightly browned; remove to platter. Saute onions and garlic until tender.
Add tomatoes; cook until tomatoes are mushy.
Return chicken to skillet.
Add wine; cook until chicken is cooked through.
Add mushrooms; cook just until mushrooms are tender.