Remove skin and bones from chicken and cut into bite sized pieces. Wash and
trim mushrooms and cut in half. In large casserole dish, combine chicken,
mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in
refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of
marinade. Pour remaining marinade into another container. Return chicken
and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour
over chicken. Bake at 325øF for 1-1/2 hours. Serve hot over rice, potatoes
or biscuits. Note: Remaining marinade can be frozen for later use as
marinade or barbeque.

Makes 6 servings.