Ingredients:
3 chicken breasts, halved and skinned
salt and pepper
paprika
3 tablespoons butter
1 can cream of mushroom soup
1 (4 ounce) cans mushrooms, drained
1/3 cup milk
1/2 cup cheddar cheese, grated
1 tablespoon onions, diced
1 tablespoon Worcestershire sauce
2/3 cup sour cream
rice
Directions:
Season the chicken with the salt and pepper, and paprika.
In large skillet melt the butter and brown the chicken.
Place chicken in baking dish.
In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce.
Cook over low heat until the cheese melts.
Remove from the heat and stir in the sour cream, blending well.
Pour over the chicken and cover tightly with foil.
Bake in a 350 dregee oven for 45 minutes.
Uncover and bake 30 minutes more, basting occasionally with the sauce.
Serve with rice, using the sauce as a gravy.
Servings: 4-6
Time preparation: 20 min.
Time total: 95 min.