2 chicken breasts (filleted and sliced into strips)
onion powder
garlic powder
black pepper
red bell pepper, chopped
green bell pepper, chopped
onion, chopped
3 cloves fresh garlic
flat egg noodles
1 large portabello mushroom cap (with stem)
1 (10 oz.) can cream of mushroom soup
1/2 cup milk
parsley, chopped
5 sprigs of fresh thyme (leaved)
Mozzarella cheese, sliced thick
olive oil
butter
1 cup white wine (I like Sauvignon Blanc)

Clean, de-fat and slice the chicken breasts into long strips. Season with onion powder, garlic powder and black pepper with a coat of olive oil. Sauté with butter, finely chopped red and green bell peppers, onions and garlic cloves until soft and caramelized. Remove from heat and reserve.

Boil enough water to cook the noodles (approx 3/4 cup) for 7 1/2 minutes on high (or until done).

Slice lengthwise a Portobello mushroom into strips. You can chop the stem and add to the peppers/onion sauté for better flavor.

In a large casserole dish, add cooked and drained noodles and cream of mushroom soup with about 1/2 cup of milk. Add sautéed vegetables. Add finely chopped parsley and thyme leaves. Mix thoroughly.

Lay the raw chicken strips down across the top of the noodles to completely cover the dish with at least one layer. Lay the Portobello mushroom slices over top to cover as much as possible. Slice wide slices of Mozzarella cheese and add on top the the mushrooms to cover as much as possible. Pour about 1 cup of wine over top.

Preheat oven to 325°F. Place casserole, uncovered, in the oven for approximately 1 hour or until the chicken reaches an internal temp of 170°F or so (the mozzarella should have a golden-brown crust).

As a rule, when the liquids boil, you should allow 5 minutes more cook time to be ready to serve. Remove from the oven allow to cool somewhat and serve with garlic toasted French or Italian Bread.

Makes about 4 servings.

Submitted by: Chef Gordy Evans