Swiss Fondue Chicken

I like to serve this chicken with fluffy white rice and a vegetable. The original recipe calls for dry sherry or chicken broth, but I like to use white wine; it gives it a nice flavor with the mushrooms and cheese. Also, I like that you can make it ahead and freeze it.

6 boneless, skinless chicken breast halves
1 (4 1/2-oz.) jar whole mushrooms, drained
8 oz. (2 cups) shredded swiss cheese
1 (10 3/4-oz) can condensed cream of mushroom
soup
1/4 cup sour cream
1/4 cup dry sherry or chicken broth (or I like to use alcohol-removed white wine)
1/4 cup grated Parmesan cheese

1. Heat oven to 350 degrees. Place chicken breasts in ungreased 12x8-inch (2 quart) baking dish. Add mushrooms, sprinkle with swiss cheese.
2. In small bowl, combine soup sour cream, and sherry (or broth or wine). Blend well. Pour over chicken. *
3. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese; bake an additional 5 to 10 minutes or until chicken is fork-tender and juices run clear. Place chicken on serving plate. Stir sauce if necessary to blend. Serve with chicken.
* Make-Ahead Directions: Prepare recipe as directed; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350 for 1 1/2 hours. Uncover; bake an additional 10 minutes or until chicken is fork-tender and juices run clear.