This is from Candy Little, who is a friend of Judy Youngdoff and Jodee Linta. Judy was Jodee's roommate in college. Judy met Candy when Judy moved to Kansas City, and they became good friends. Candy met Jodee, and then ultimately me, though email.

Candy is a caterer part time, and remakes and creates recipes.

Candy's Drunken Chicken

1 c diced ham
4 boneless, skinless chicken breast halves
1/4 tsp pepper
4 T Drambuie  *I bought an airline size bottle at the liquor store which was just right.
4 T white wine
4 slices EACH Swiss and sharp cheddar cheese
2 T butter
1 (8 oz) box of fresh mushrooms, cleaned and sliced
1/2 can cream of mushroom soup-save other half for another use
½ c sour cream

 Hot cooked rice...about 1/2-3/4 cup per serving

 Preheat oven to 350. Lightly grease a 9x13 inch baking dish. ( Can use a smaller size if chicken breast halves are small.)

1. Sprinkle ham evenly over the bottom of the dish.
2. Lay chicken pieces over ham and sprinkle with pepper.
3. Spoon  2 T of  Drambuie and 2 T of  wine over the chicken, reserving the rest for the sauce. 

 Bake, uncovered, for 25-30 minutes.

 4. Meanwhile, melt the butter in a deep skillet, and sauté the mushrooms about 5 minutes. Remove skillet from heat and add soup, sour cream, and remaining Drambuie and wine. Stir well.

  After the chicken is removed from the oven, top each chicken breast with the cheeses. Spoon mushroom mixture over all.  Bake an additional 15- 20 minutes, depending on the thickness of the chicken. Test for doneness.

 Prepare rice while the chicken is in the final baking stage. Just before serving, divide rice among the plates and top with chicken and sauce.

 Candy: I served this with tiny baby buttered carrots and a strawberry romaine salad for color and texture.  A medium dry wine is a nice addition to the menu.