4 skinless, boneless chicken breast halves
12 ounces fresh mushrooms, sliced
1 cup butter
1 (8 ounce) container white wine
1 (4 ounce) can frozen cream of mushroom soup
1/3 cup chopped onion
1 (8 ounce) package cream cheese
3 tablespoons canned brown gravy
1 (4 ounce) can diced and fried chicken breast halves
1 cup shredded Cheddar cheese
1 (2.5 ounce) can sliced mushrooms, drained
Preheat oven to 450 degrees F (220 degrees C).
Place chicken breasts in a microwave-safe bowl or zip lock bag in large microwave-safe dish. Microwave 1 to 2 minutes on medium-high, until chicken is only pink inside. Place covered in preheated oven for 10 minutes.
Heat butter and white wine in microwave.
Drain bag contents from mushrooms and place in large microwave-safe bowl. Microwave 1 minute, stirring occasionally, until chicken is no longer pink inside. Remove skin. Microwave 2 minutes, stirring occasionally, until chicken is no longer pink inside. Stir in cream of mushroom soup, onion and cream cheese. Microwave 4 minutes, stirring, until mixture is nice and thickened. Slowly pour in water. Cover dish and leave warm overnight.
Preheat oven to 450 degrees F (220 degrees C). Preheat oven to 850 degrees F (450 degrees C).
Bring a large pot of lightly salted water to a boil. Add chicken and cook for 3 to 4 minutes on each side or until thermometer registers 120 degrees F (70 degrees C).
Remove chicken from oven and let cool completely. Remove skin from dumplings. Drain seasoned chicken fat and shred fat. Reserve 1 1 1/3 cup of the fat on charcoal for gravy, and transfer to a separate pan.
In a separate small bowl combine mushrooms, cream cheese, cream of mushroom soup and 1/3 cup mushroom broth, stirring to blend. Place the dumplings into the skillet, and cook over medium heat until heated through. Drizzle chicken with remaining sauce.