Baked Chicken Breasts with Sour Cream and Mushrooms
(Shared recipe submitted by Ruth Burbage.)
Ruth writes: "This serves four hungry people, or eight light appetites."
- 4 whole chicken breasts, halved
- 1 can (4 ounces) sliced mushrooms, drained
- 1 can cream of mushroom soup
- 1/2 empty mushroom soup can dry sherry
- 1 cup sour cream
Preheat oven to 350° F. Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms. Combine soup, sherry and sour cream, blending well. Pour over chicken, completely covering breasts. Sprinkle with paprika. Bake for 1-1/2 hours.
About Ruth: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at firstname.lastname@example.org. She will tell you all about it.
Additional recipes submitted by Ruth:
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