1 1/2 to 2 lbs. boned chicken breast (bite sized)
2 eggs or carton of Egg Beaters
1/2 c. bread crumbs
1 c. fresh mushrooms, sliced
2 c. cream of mushroom soup
1 c. dry white wine
2 c. half and half or milk
1 chicken bouillon cube
2 ripe tomatoes
8 oz. sharp cheddar cheese

Dip chicken into egg then powder chicken pieces with bread crumbs. Brown lightly in skillet sprayed with Pam. Saute mushrooms and set aside.

In the meantime, combine soup, wine, milk, bouillon. Pour into rectangle casserole. Place chicken and mushrooms on top of sauce, arrange thinly sliced tomatoes on top and finally top with shredded sharp cheddar cheese. Bake at 300 degrees for 45 minutes.