4 large or 6 small chicken breasts 1 can of cream of mushroom soup, undiluted one 3 ounce can (2/3 c) of broiled mushroom crowns, including liquid 1 cup of sour cream 1/2 cup of sherry
Place the chicken, skin side up in baking dish, 11 /12x 7 1/2 x 1 1/2. Combine the ingredients, including mushroom liquid, and pour over chicken or spread 1/2 liquid mixture over chicken reserving the other half to be heated as a sauce just before serving. Sprinkle with paprika. Bake at 350ºF. for 1 - 1 1/2 hours or until tender. Serve with rice.
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