Comfort food at its best! This is an easy and delicious meal for a crowd, yet rich and elegant for a dinner party! 

• 3 cups cooked chicken cut up
• 1- 1 0 3/4 oz  or small can of cream of mushroom soup
• 1 package of fresh mushrooms
• 1/2 cup of chopped onion
• 2 tsp of fresh thyme chopped fine
• 2 TB of butter
• 1/4 cup of white wine
• 1 cup of sour cream
• 1/4 milk
• Salt and pepper to taste 

Topping

• 1 8 oz can of good quality crescent rolls
• 1/2 cup of sliced almonds
• 1 cup shredded Swiss cheese or your favorite cheese
• 3 TB butter melted 

In large saucepan, sauté mushrooms, onions in butter until cooked and brown.  Add chicken, thyme, and wine.  Cook for two minutes.   Remove from heat. Add sour cream, milk and mushroom soup.  Pour into greased 9x13 casserole dish.  Place crescent rolls as two large  rectangles over chicken mixture. Sprinkle with cheese, almonds and drizzle butter over all.  Bake at 350 degrees for 25 minutes or until golden

• 3 acorn or Iittle dumplin' squash, halved, seeded
• Cinnamon, salt and pepper
• 6 tablespoons of butter melted
• 1/3 cup brown sugar

Place squash in large jelly roll pan, cut side down in 1/4 inch of water.  Bake in 400 degrees for 30 minutes.  Turn squash cut side up. Sprinkle with cinnamon, salt, pepper.  Mix butter and brown sugar.  Brush the butter and sugar over squash. Fill with the remaining mixture.  Bake for 30 minutes.  6 servings.