Wild Mushroom and Chicken Bake

Serves/Yields: 4 - 6 people Prep. Time: 20 minutes Cook Time: Category: Casseroles Difficulty: Easy Ingredients 2 packs of wild mushrooms OR 1 pack and 1 pack sliced portabella 1 package 1lb chicken tenders ½ stick of butter ½ pint of heavy cream or to taste salt and pepper to taste ¼ cup of Marsala cooking wine 1 package of Fancy Shredded Swiss Cheese Directions ~Fill pot of water ~Add Chicken tenders and cook on medium heat no boiling required ~Meanwhile Saute Mushrooms in 2 tablespoons of butter until golden ~Once chicken is cooked drain water and let cool a couple of minutes ~Break apart chicken and remove line of fat and any extra slimy skin ~Pulse in Cuisinart until shredded and place in bowl ~Remove half of the mushrooms and add to Cuisinart and pulse until chopped ~Put mushrooms in bowl with the chicken ~Place the rest of the mushrooms in cuisinart and puree until pate like ~Add mushroom pate back into mushroom pan and turn on the heat ~Add Marsala-cooking wine ~Cook off alcohol ~Add the rest of the butter and cream and stir ~Add back the chicken and mushroom filling ~Stir together ~Place filling in casserole and top with Swiss Cheese Bake until golden brown