6 boneless chicken breasts- cooked and cut in to pieces
2 T butter
2 cups sauteed mushrooms (I generally omit this)
1 can cream of mushroom soup
5 oz evaporated milk
1 1/2 c shredded cheddar cheese
1/2 t garlic powder
1/2 c cooking white wine
1/2 c mayo
1/2 c slivered almonds
1/4 c grated Parmesan cheese
Place butter in pieces in bottom of a 9x13 dish. Place chicken and sauteed mushrooms over top. Preheat over to 350 degrees. In a saucepan combine and heat soup, milk, cheddar cheese and garlic. Remove from heat and add white wine and mayo. Pour mixture over chicken and mushrooms. Top with almonds and Parmesan cheese and bake in preheated oven for 1 hour. Good served with rice.
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