Preheat oven to 350°F. Season the chicken with the salt. Place in a 13x9 inch baking dish.
In a large bowl, whisk together the cream of mushroom soup, wine, thyme, and melted butter. Stir in the water chestnuts, mushrooms, and green pepper.
Pour the cream of mushroom soup mixture over the chicken breasts. Cover the dish with foil and bake for 30–35 minutes, or until the chicken is cooked through.
Serve over egg noodles, rice, or mashed potatoes.
Notes
You can substitute cream of chicken soup or cream of broccoli soup for the cream of mushroom soup. You can substitute ½ cup of chicken broth + 1 tablespoon of white vinegar or apple cider vinegar in place of the wine. Make it ahead: prepare the recipe as written but do not bake. Cover and refrigerate for up to 12 hours. When you're ready to bake it, add 5–8 minutes to the cook time to account for the cold ingredients/dish from the refrigerator. Cooking times for different chicken varieties: