6 halved chicken breasts
5 tbsp. milk
1/4 c. soft butter
1 tsp. salt
1/2 tsp. sage
4 slices white bread
7 oz. or 1 can crab meat
Dash of cayenne
1/2 tsp. thyme

Mix all ingredients together with hands, except chicken. Bone chicken breasts. Carefully cut small slits or pockets in each breast. With fingers fill each pocket with crab mixture. Use small pieces of stuffing at a time.

In casserole, bake uncovered for 30 minutes. Mix soup and wine in small bowl. Pour over chicken now and add 12 freshly cleaned mushrooms. Cover and bake 1 hour longer. A very rich dish.