I got this email from Candy Little in Kansas a while back. I have never met Candy, but we have mutual friends and interests; namely, Maine and cookery. Why Maine? We both have lived there some years, but not at the same time.

"Yesterday, I dragged out 2 ancient recipes to make for dinner which had me wondering if I had ever sent them to you. It appears from your recipe box that I have not so I have included them today.

With a colorful tossed salad, Chicken au Gratin and Italian Rice make an easy do-ahead dinner for four. They bake, uncovered, at the same oven temperature and have similar cooking times."

Chicken au Gratin

4 chicken breast halves...trim to uniform thickness for even cooking
1/4 c. diced green onion, or to taste
1 c. reduced fat shredded sharp cheese....divided
1 can Campbell's low salt, reduced fat cream of chicken soup
1/2 c. lite sour cream
1/4 c. white wine
paprika and garlic powder

Preheat oven to 350.
Generously grease a rectangular glass baking dish.
Place chicken breasts in dish.
1. Sprinkle each with about 1 T. diced green onion.
2. Lightly sprinkle garlic powder on each piece.
3. Sprinkle 1/2 of the cheese over each piece.
4. Combine undiluted soup, sour cream and wine.
5. Pour evenly over the chicken making sure to coat each piece completely.
6. Sprinkle remaining cheese over all and add a dash of paprika over all.

May cover and refrigerate up to this point.
Take out about an hour before baking.

Bake, uncovered, about 45 minutes. Test by cutting. Depending on the thickness of the chicken, additional cooking time may be needed.