1 (3 pound) whole chicken, cut into small pieces
1 (3 ounce) package garlic Vinaigrette
1 (16 ounce) can tomato juice
1/2 cup butter, melted
1 cup milk
1 cup mushrooms, sliced
1/2 cup chopped onions
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh parsley
Make Chicken Vinaigrette: Place chicken pieces in a bowl and set aside. In a small bowl, mix Vinaigrette, tomato juice, butter, milk and mushrooms. Mix well and pour over chicken pieces; cover and refrigerate at least 3 hours so that they can marinate.
Preheat oven to 350 degrees F (175 degrees C).
Heat a medium skillet over medium heat. Pour in tomato mixture and cook for 2 minutes on each side or about 5 minutes on each side depending on the size of chicken pieces. Add chicken pieces and tomato mixture and continue cooking for 1 minute on each side or about 5 minutes on each side.
Sterilize chicken pieces: Place 5 chicken pieces in each skillet; cook over medium heat for about 1 to 2 minutes or until chicken pieces are cooked through. Return chicken to skillet, pressing down when necessary. Add butter and cheese; cook over medium heat for 3 minutes or until cheese is bubbly. Reduce heat to low; stir in parsley.
Cook chicken in a large skillet over medium heat for 4 to 5 minutes or until cooked through (no longer pink inside). Remove pieces of chicken and set aside. Place cheese in each chicken piece, spooning drips onto both sides. Spread some of the Vinaigrette over the top of the cheese.
Place chicken pieces in a 10x15 inch casserole dish; layer with tomato mixture, cheese, parsley and remaining Vinaigrette.
Cover dish and refrigerate overnight.
Dissolve butter in 4 cups milk in a blender or food processor. Blend with chicken pieces. Pour over chicken and top with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear.