2 chicken breasts (filleted and sliced into strips)
1 (10 oz.) can Cream of Mushroom Soup
1 large Portobello mushroom
5 sprigs of fresh thyme
garlic powder
onion powder
3 cloves fresh garlic
butter
milk
parsley
pepper
Mozzarella cheese
red bell pepper
green bell pepper
onion
flat egg noodles
white wine (Sauvignon Blanc)

Clean, de-fat and slice the chicken breasts into long strips, season with onion, garlic powders and black pepper with a coat of olive oil.

Sauté with butter the finely chopped red, green bell peppers 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 pepper/onion sauté for better flavor.

In a large casserole dish, add noodles and Cream of Mushroom soup with about 1/2 cup of milk. Add sauté. 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 the 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 one cup of wine over the top.

Preheat oven to 325°F. Place casserole, uncovered, in the oven for approximately one hour or until the chicken reaches an internal temp of greater than 170°F. (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 bread.

Makes about 4 servings.

Submitted by: Chef Gordy Evans