Chicken Breasts in Sour Cream
- 4 whole boneless chicken breasts
- 1 can(s) sliced mushrooms, drained (3 ounce can)
- 1 can(s) cream of mushroom soup
- soup can sherry
- 1 cup(s) sour cream
Cut chicken breasts in half; arrange in a shallow baking dish so that pieces do not overlap. Combine mushroom soup, sherry and sour cream. Stir until well blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350° for 1 1/2 hrs. Serves 4.