Swiss Chicken Bake

6 boneless chicken breast halves, without skin
6 to 8 ounces sliced mushrooms, saut ed in a little butter
2 cups shredded Swiss cheese
1 (10 3/4 ounce) can cream of mushroom soup (reduced fat or regular)
1/4 cup sour cream
1/4 cup dry sherry, white wine, or chicken broth
1/4 cup grated Parmesan cheese

Place chicken in a lightly sprayed 2-quart baking dish; add mushrooms. Sprinkle with Swiss cheese.

In a small bowl, combine soup, sour cream, and sherry. Pour over the chicken. Bake at 350 degrees F for 45 minutes.

Sprinkle with Parmesan cheese and bake an additional 5 to 10 minutes, or until chicken is cooked through and casserole is bubbly. Place chicken on serving plate. Stir sauce to blend and serve with chicken.