CHICKEN AND WINE

Ingredients:

4 boneless/skinless chicken breast

1 can baby onions (not cocktail onions)

1 can (small) mushrooms

1 can Cream of Mushroom soup

1/4 cup white wine

Longhorn cheese

Directions:

Place chicken breast in two quart casserole dish. Put baby onions and mushrooms over chicken. Mix Cream of Mushroom soup and wine together and pour over ingredients in casserole dish; shred longhorn cheese over top. Bake 350 degrees for one hour. (Serving option: As a side dish, prepare rice and serve the liquid from chicken over the rice.)

Paula Baker