Heat enough oil to coat the bottom of a large saute pan.

Combine wine and chicken stock in a small saucepot. Bring to a simmer.

Add mushrooms with a pinch of salt and pepper. Saute until caramelized, about 2-3 minutes. Add the garlic during last 30 seconds.

Melt butter in a large, seperate sauce pot. Add shallots with a pinch of salt and pepper. Saute until nearly caramelized, about 1-2 minutes.

Add chicken and mushrooms to shallots with rosemary and thyme. Add a small pinch of salt and pepper. Stir.

Add wine and stock mixture. Reduce until nearly dry.

Add soup and lemon juice. Stir. Bring to a simmer.

Transfer to a medium sized casserole dish. Add parsley, lemon zest, and cheese. Stir.

Bake uncovered at 350° for approximately 10 minutes or until casserole is bubbly and chicken is thoroughly heated.

Variations; Bell peppers, asparagus, arugula, spinach, artichoke, basil, butter, carrots, celery, celery seed, bacon, white beans, cilantro, scallions, chives, coriander seed, cayenne, crushed pepper flakes, gruyere, parmigiano reggiano, chervil, eggplant, marjoram, oregano, coconut, mint, white pepper, peppercorn melange, white onion, peas, walnut, pistachios, blue cheese, feta, goat, pie nuts, potatoes, sesame seeds, savory, tarragon, watercress, sherry, balsamic, pecans, butternut squash, sunflower seeds, watercress, white wine, white wine vinegar, roasted garlic or mushrooms