Ingredients:
- 6 boneless chicken breast halves, without skin
- 6 to 8 ounces sliced mushrooms, sauteed in a little butter
- 2 cups shredded Swiss cheese
- 1 can (10 3/4 oz) 98% reduced fat cream of mushroom soup
- 1/4 cup sour cream
- 1/4 cup dry sherry, white wine, or chicken broth
- 1/4 cup grated Parmesan cheese
Preparation:
Place chicken in an ungreased 2 quart baking dish; add mushrooms. Sprinkle with Swiss cheese. In a small bowl, combine soup, sour cream, and sherry. Pour over the chicken. Bake at 350° for 45 minutes. Sprinkle with Parmesan cheese and bake 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 with chicken.Serves 6.
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