Preheat oven to 350°F. Spray 13x9 baking dish or casserole dish with non-stick spray & set aside.

Wash & pat dry chicken (or pork). The original recipe calls for chicken breasts, I used chicken tenders because that's what I had on hand, but this would also be great with pork chops/steaks.

Salt & pepper both sides of meat, then coat in flour shaking off excess.

In a large fry pan, brown meat in olive oil just until brown. It does not need to be cooked all the way through as it will finish cooking in the oven. Remove browned meat to casserole dish & set aside.

In same fry pan, melt butter and saute onions until soft. Add garlic & mushrooms and saute 1-2 minutes more until garlic is fragrant. Stir in sherry (or wine) and saute about 5-10 minutes to cook off alcohol and reduce down about half. You can substitute chicken stock or water for non-alcoholic version. Stir in mushroom soup. Using same can measure out heavy cream and add to pan.

Pour soup mixture over meat in casserole dish and cover with foil. Bake for about 20 minutes to finish cooking meat. Remove foil and top each piece of meat with cheese and back another 5-10 minutes or until cheese is melted and starting to brown.