- 4 whole chicken breasts, halved
- 4 ounces sliced mushrooms, drained
- 10 3⁄4 ounces cream of mushroom soup
- 0.5 (10 7/8 ounce) can sherry wine (use soup can)
- 1 cup sour cream
Directions See How It's Made
- Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms.
- Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it.
- Dust with paprika.
- Bake at 350 degrees for 1 1/2 hours.
- Serves 4.