Chicken Breasts in Sour Cream 4
- 1 can(s) drained mushrooms
- 4 chicken Breasts
- 1 can(s) cream of mushroom soup
- ½ cup(s) cooking sherry wine
- 1 cup(s) sour cream
Arrange chicken in a shallow baking dish so pieces do not overlap. Cover with mushrooms. Combine soup (undiluted), sherry, and sour cream; stir until blended. Pour over chicken, covering it. Dust with paprika. Bake at 350° for 1 1/2 hours.