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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."


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 She will tell you all about it.

Additional recipes submitted by Ruth:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.

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