3 whole chicken breasts, skinned, boned, halved
1 (4.5 oz.) jar Green Giant Whole Mushrooms, drained
8 oz. (2 c.) shredded Swiss cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup with 1/3 less salt
1/4 c. dairy sour cream
1/4 c. dry sherry or chicken broth
1/4 c. grated Parmesan cheese

Heat oven to 350 degrees F. Place chicken breasts in ungreased 12x8 inch (2 quart) baking dish; add mushrooms. Sprinkle with Swiss cheese.

In small bowl, combine soup, sour cream and sherry; blend well. Pour over chicken. Bake at 350 degrees F. for 50 minutes.

Sprinkle with Parmesan cheese. Bake an additional 5 to 10 minutes or until chicken is tender and juices run clear. Place chicken on serving plate. Stir sauce if necessary to blend. Serve with chicken. 6 servings.

Tip: To make ahead, prepare recipe to. Cover and refrigerate up to 24 hours. Uncover; bake as directed above.