2 lg Boneless/skinless chicken
Breasts
8 oz Sliced mushrooms (fresh)
-sauteed in butter
2 tb Butter
2 c Shredded swiss cheese
1 cn Cream of mushroom soup
1/4 c Sour cream
1/4 c White wine
1/4 c Grated parmesean cheese
Place chicken in ungreased 2 quart baking dish, add mushrooms.
Sprinkle with swiss cheese. In a small bowl combine soup, sour cream
and wine. Pour over chicken.
Bake in preheated 350 degree oven for 45 minutes. Sprinkle with
Parmesan cheese return to oven for an additional 5 to 10 minutes OR
until chicken is cooked through and casserole is bubbly.
Place chicken on serving plate. Stir sauce to blend and serve on the
side with ladle.
Tested 4-12-06
Used white wine. Interesting sauce - a bit thin. I would probably
add a few teaspoons of instant potato buds to the sauce right before
serving to thicken sauce up.
Will try again - perhaps using cream cheese instead of sour cream.
Casserole presentation is totally white - needs color for
presentation of veggies.
