Chicken Au Vin

• 4 large chicken breasts
• 1/2 garlic clove, mashed with 1/2 tsp. salt
• 1 can cream of mushroom soup
• 1/2 c. cream (milk okay)
• 1/2 c. sharp grated Cheddar
• 1/2 c. mayonnaise
• nutmeg
• 1/4 c. grated Parmesan
• 1 c. slivered almonds, toasted
• 1 pkg. noodles
• 1/2 lb. sauteed mushrooms
• 1/2 c. Sauterne wine

1. Cook chicken, cut in pieces.
2. Cook noodles in broth, adding a little nutmeg.
3. Mix garlic, soup, cream, Cheddar cheese, mayonnaise and wine; set aside.
4. Place noodles in bottom of casserole; put chicken on top.
5. Pour sauce over all.
6. Sprinkle Parmesan cheese, almonds and mushrooms over top.
7. Sprinkle chopped parsley on top.
8. Bake in large casserole for 1 hour at 350u0b0. Serves 8.

chicken breasts, garlic, cream of mushroom soup, cream, cheddar, mayonnaise, nutmeg, parmesan, slivered almonds, noodles, mushrooms, sauterne wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737361 (may not work)