4 (4 oz.) Chicken Breast Halves
2 Cups Mushrooms, Sliced
2 Cups Water Chestnuts, Sliced
1 Cup Water
1 tsp Dried Rosemary
1/2 tsp Thyme
Preheat oven to 375 degrees.
Arrange chicken, mushrooms and water chestnuts in a baking dish.
Mix soup with water. Add rosemary, thyme and salad dressing. Pour over chicken.
Cover and bake for 1 hour, or until chicken is cooked through.