4 skinless, boneless chicken breast halves
2 skinless, boneless chicken thighs
2 cups cubed onion
1 cup diced carrots
1 cup chopped celery
1 cup chopped onion
1 cup diced celery
1 cup cubed potatoes
1/4 cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1 cup raisins
3 tablespoons butter, divided
4 slices bacon
Preheat oven to 400 degrees F (200 degrees C).
Place chicken breasts in a shallow baking dish. Season with salt, pepper and basil to taste.
Place chicken thighs in a medium or large skillet. Cook over medium high heat until evenly brown. Drain chicken, reserving juices. Transfer thighs to a large 2 quart casserole dish. Sprinkle chicken with mushroom, onion, carrot, celery, onion, celery mixture, salt and pepper.
Mix butter and bacon together and pour mixture over chicken and vegetables. Pour over casserole.
Bake in preheated oven for 1 hour or until chicken is tender.