12 pieces chicken (your choice)
1 stick butter
1/2 c. chopped green onions
1/2 c. chopped reg. onions
1 can cream of chicken soup
3 chicken bouillon cubes
1/2 tsp. thyme
1 can mushrooms, with stems (2 oz.)
1/4 c. Sauterne wine

Fry chicken in butter on low heat, turning frequently, for about 30 to 40 minutes or until lightly browned. Remove chicken from pan and cool. Saute onions in same pan, adding more butter if necessary. Add rest of ingredients and cook for about 10 minutes.

If preparing chicken breasts ONLY: Remove bones from chicken, being careful not to break breasts. Line breasts in a 10 inch corning ware casserole. Pour sauce over chicken and bake covered with aluminum foil at 350 degrees for 1 hour or until chicken is tender.

If preparing MIXED PIECES; do not debone chicken. Place in 10 inch corning ware, pour sauce over chicken and bake at 350 degrees for 1 hour.

NOTE: This may be prepared the day before, and bake 1 hour before serving time. Serves 6 to 8.