Chicken Breasts in Sour Cream
- 4 chicken breasts
- 1 small can mushrooms, drained
- 1 can cream of mushroom soup
- 1/2 soup can sherry
- 1 cup sour cream
- Arrange chicken in a shallow baking dish so that pieces do not overlap.
Cover with mushrooms.
- Combine undiluted mushroom soup, sherry and sour cream; stir until blended.
Pour over chicken, completely covering it. Dust with paprika.
- Bake, covered, at 350 degrees F for 1 1/2 hours.
Yield: 4 servings