3 or 4 lb. chicken, cut up, or 8 to 10 chicken thighs
1 can cream of chicken soup
2 tbsp. white wine (optional)
1/4 c. grated Parmesan cheese
1 bunch broccoli or cauliflower, or a mixture of both
1 c. sour cream
1/2 tsp. poultry seasoning

Skin chicken and bone if desired. Cook vegetables for 5 minutes in slightly salted water. Place in the bottom of a glass casserole. Saute chicken in butter and place on top of vegetable. Mix cream of chicken soup, sour cream, poultry seasoning and wine. Spread over chicken. Sprinkle grated cheese over top. Bake, uncovered for 45 minutes at 375 degrees or until done. Serve with rice and a salad. May be made ahead and cooked at mealtime.