2 pkgs. chicken cutlets
2 cans cream of chicken soup
White wine or water
Lemon juice
1 can of whole mushrooms

Saute chicken on both sides in butter. When brown, remove from frying pan. Place in casserole (remove any fat from pan). Add soup and 1/2 can of white wine. Stir until smooth, then add chicken and mushrooms. Place in 325 degree oven for 1 1/2 hours (approximately). Add water if too thick. Serve over rice.