1/2 cup sherry
1/2 cup white vinegar
2 tablespoons grated Parmesan cheese
2 tablespoons fiery hot pepper sauce
1 baguette, cut in half lengthwise
1 (10.75 ounce) can condensed cream of mushroom soup
In a medium saucepan over medium low heat, combine sherry, vinegar, and coarse black pepper sauce. Heat to medium-low, then remove from heat and stir in seasonings. Puree last 1 2/3 cup of sauce-protein mixture into water in large bowl; add chicken.
In a large skillet over medium-high heat whirl chicken until well coated, then drop soup in in. Cook until done (about 20 minutes).