Chicken Oâ€™Neill 4 chicken breasts 1 can cream of chicken soup Â½ cup sour cream Â¼ cup sherry or white wine 6 ounce of grated cheese 2 cups Pepperidge Farms seasoned bread crumbs 6 tbsp of melted butter In the baking dish, arrange chicken breasts, sprinkle the cheese evenly over the top; mix the soup, sour cream and wine â€“ Pour over the top. Sprinkle bread crumbs and drizzle butter on the top. Bake uncovered at 350 for 1 â€“ 1Â½ hours.
Fillet of Fish Thermidor 2 pounds sole fillets (or other fillet) 5 tablespoons butter or margarine 2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon seasoned salt 1 1/4 cup milk 3 tablespoons flour 1 cup grated sharp Cheddar cheese 3 tablespoons sherry Paprika Directions: Melt 2 tablespoons butter. Use to brush dark side of fillets. Sprinkle with salt, pepper, and seasoned salt. Roll up fillets, seasonings inside. Arrange in a 9-by-9-by- 1 1/2-inch baking dish. Pour on 1/2 cup milk. Bake, uncovered, 30 min at 350. Meanwhile, in medium saucepan, melt rest of butter. Remove from heat. Add flour, stirring until smooth. Gradually stir in remaining milk; bring to boiling, stirring constantly. Reduce heat. Add cheese, stirring until it is melted. Then add sherry. Carefully drain liquid from fish; stir into cheese sauce. Pour sauce over fish. Sprinkle with paprika. Place under broiler, 4 inches from heat, until sauce is golden-brown.