4 chicken breasts, skinned and boned
1/2 c. chopped onion
1 c. frozen vegetable (peas, carrots or mixed)
2 tbsp. butter
1 tbsp. prepared mustard
Basil, pepper to taste
Champagne
2 med. potatoes, peeled and chopped
1 can mushroom soup

Place chopped on onion on bottom of casserole dish. Sprinkle with basil and pepper. Make paste from butter and mustard and spread over chicken breasts, lay on top of onion and small amount of champagne (1/2 cup). Sprinkle peas and chopped potato; spread mushroom soup over this. Pour in more champagne to suit. Bake for 1 hour at 425 degrees and enjoy the rest of the champagne while dish is cooking!