Chicken with Mushroom Sauce

This is another of those recipes you can just prep and forget about it until it's time to eat. There are many versions of it on the web, but it's so simple, you really don't need a recipe for it.

Needed:
1 1/2 lb boneless chicken meat (dark meat is juiciest, while white meat is healthier)
1 can Campbell's cream of mushroom soup
1/2 c milk (or 1/2 the can of the soup)
2 T oil for frying
2 T butter
salt & pepper to taste
2 c sliced mushrooms (store bought, pre-cut mushrooms in 1 package works best)
splash of white wine

1. Pre-heat the oven to 375 degrees.
2. Pre-fry the chicken. Season first with salt and pepper, then heat up the oil in a shallow pan. You do not to deep fry the chicken--you will only cook them halfway through. When the oil is almost medium heat, add the butter for flavor while you pre-fry. As soon as you remove the chicken from the frying pan, lay them in your baking dish.
3. When all chicken is half-cooked, check the amount of oil in the pan. Remove excess and leave only about 2 T oil/butter in the frying pan. Saute the sliced mushrooms.
4. Add the soup and the milk and let simmer for a few minutes until all the chicken bits left from frying come off the pan. Add the wine for flavor.
5. Pour this soup mixture over the chicken.
6. Bake for about 45 minutes uncovered.
Enjoy over white rice or egg noodles. Delicious!