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Place the butter or margarine in a 9x13 inch baking dish. Place the chicken pieces on top and add the sauteed mushrooms.
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.
Calories 791cal Total fat 57g Cholesterol 173mg Sodium 999mg
Carbohydrates 13g Fiber 2g
This recipe has been added to the following public cookbooks:
Rafas favs,
Jabbo's cookbook,
Linda's rec ipes,
beef,
teri's
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Dublinhart
04/08/08 07:00 AM | A recipe to brag about!Absolutely fabulous. I served it over rice. Couldn't wait to have the leftovers the next day. |
| ★ ★ ★ ★ ★ | love2bkissed40
03/30/08 01:20 PM | wow your friends with this dishthis was a great dish! I cut the chicken up and sauted it in olive oil and garlic ,thyme and reduced some white wine with the mushrooms and chicken.. set it aside.. and when I got to the cheese I used edem cheese it melts well and has a great flavor. the great thing about this dish is you can make this dish your own.. You can sub light mayo and cut the fat down.. it is wonderful |
| ★ ★ ★ ★ ☆ | SJackie351
12/18/07 03:59 PM | easy and great for entertainingcant wait to make this agaain |
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Campbell's
Campbell's Condensed Tomato Soup, honey, dried mustard and onion powder make a simple, yet tasty basting sauce for grilled chicken.
