Chicken in French Onion Sauce

[Audrey]

Chicken in French Onion Sauce

4 skinless boneless chicken breasts
1 package – 10 ounce frozen baby carrots, thawed and drained
2 cups sliced mushrooms
½ cup thinly sliced celery
1 can French Fried Onions
½ cup white wine
¾ cup prepared chicken bouillon
½ teaspoon garlic salt
½ teaspoons pepper

Preheat oven to 375 degrees. In a casserole dish, combine the vegetables and ½ can of the onions. Place chicken breasts on top.

In a bowl, combine wine, bouillon, garlic, salt and pepper. Pour over chicken. Sprinkle paprika on top. Bake, covered for 35 minutes or until chicken is done. Baste with wine sauce and top with remaining onions. Place back in oven and cook 5 more minutes, until onions are golden brown.