2 lb. boneless chicken breasts
1 can cream of chicken-mushroom soup
1/4 c. white wine
Pepperidge Farm crumbs
1/2 c. melted butter
1 c. frozen peas
3/4 c. chopped onions
1 can mushrooms

Lay chicken breasts in 9 x 13 inch pan. Combine soup, wine, peas, onions and mushrooms; mix well. Pour over chicken breasts. Cover with bread crumbs completely. Drizzle melted butter over bread crumbs. Bake uncovered at 350 degrees for 35-45 minutes.