Ingredients

1 Package Perdue Boneless Chicken Tenders (not breaded)
Fresh, sliced mushrooms
8 oz. No-Fat Breakstone’s Sour Cream
1 or 2 cans Campbell’s Healthy Request Cream of Mushroom soup (If using entire package of noodles, then use 2 cans)
“No Yolks” Extra Broad Noodles (Cook ahead, run cold water & drain)
½ cup Pearmund Vin de Sol (or a good quality dry Sherry)

Directions

1. Preheat oven to 325°.
2. Stir together soup, sour cream, and Vin de Sol (or Sherry).
3. Place noodles in bottom of casserole dish add small amount of sauce.
4. Place chicken (straight from package) on top of noodles, add salt & pepper to taste.
5. Top with fresh, sliced mushrooms.
6. Cover with sauce.
7. Bake covered, one hour.

Wine Pairing: Pearmund Cellars Ameritage