Approx. 8 chicken breasts or thighs
2 cans cream of chicken or mushroom soup
1/4 c. white cooking wine or sherry
3/4 tsp. dried onion flakes
Parmesan cheese to generously cover chicken

Place raw chicken in buttered casserole dish, sprinkle with onion flakes. Mix soup and wine in separate bowl and pour over chicken. Sprinkle generously with Parmesan cheese. Bake, covered at 350 degrees for 30 minutes, uncover and bake another 39 minutes. Serve with rice, brown or white, your preference. Serves 4 to 8.