2Trim fat from chicken breasts and put in oblong baking dish. Season with pepper and rosemary.
3mix together soups and wine. You can actually experiment with soups as I did. The original recipe actually used cream of mushroom and cream of onion.
4Pour over the chicken, lifting up the pieces to get the mixture underneath.
5Put in oven and bake covered for about 40 minutes, uncover and bake for about 30-40 minutes or until chicken is done completely. I normally cook for a good 1-1/2 hours total. Then serve over rice, or you can serve over noodles. Your choice. YUMMY!