1 pkg. Lipton onion soup
2 chicken pieces
1 can cream of mushroom soup
1/2 c. Chablis wine (more wine can be added to taste, or to keep moist)
Butter

Spread dry onion soup mixture in a shallow pan. Place pieces of chicken over dry mixture. Put a small amount of butter on chicken (helps to brown). Bake at 425 degrees until brown.

Spoon cream of mushroom soup over the browned chicken. Turn heat down to 350 degrees continue to bake. (Can be kept warm for extended time, turn to 200 degrees. Serve with rice or potatoes, or just as a meat dish.