Creamy Swiss Chicken Casserole

So, I know I haven't posted anything in awhile.  I apologize but since Greg is working out of town thru the week now, I'm not cooking as much.  I am going to try to at least keep baking yummy goodies!  Here is a casserole I whipped together and some Lemon Bars I made for Greg to take with him.

Creamy Swiss Chicken Casserole

4 Boneless, Skinless Chicken Breasts
1/4 White Wine
1 c Heavy Cream
1/2 c Sour Cream
1 Can of Cream of Mushroom Soup
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried bay leaf
2 tbsp Butter
2 c shredded swiss cheese
1 c diced onion
1 c diced celery
2 tbsp minced fresh parsley
Salt and Pepper
Topping:
1 c plain bread crumbs
1/4 c chopped pecans
2 tbsp butter

Preheat oven 375 degrees.  Season chicken with salt and pepper.  Heat skillet with 1 tbsp vegetable oil and cook chicken until done.  Remove chicken and drain oil from skillet.  Add wine and reduce by half.  Whisk in heavy cream, sour cream, cream of mushroom soup and herbs.  Cook until thick and bubbly then remove from heat and whisk in butter.  Pour in mixing bowl, shred chicken and add to bowl.  Add the rest of ingredients and season with salt and pepper to taste.  Put in 8x8 casserole dish.
Melt butter in another skillet and add bread crumbs and pecans.  Toast until lightly browned.  Add topping to casserole.  Bake for 30-45 mins until browned and bubbly.