6 boneless chicken breast halves, cooked and cut into bite-sized pieces
2 Tbsp butter
2 cups sauteed mushrooms
1 (10.75 oz) can cream of mushroom soup
1 (5 oz) can evaporated milk
1 1/2 cups shredded cheddar
1/2 tsp garlic powder
1/2 cup white wine
1/2 cup mayonnaise
1/2 cup slivered almonds
1/4 cup grated Parmesan cheese
Place the butter or margarine in a 9x13 inch baking dish. Place the chicken pieces on top and add the sauteed mushrooms.
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.
Bake at 350° for 1 hour. Serve over cooked rice or noodles.