Ingredients:
6 chicken breasts
2 cans cream of mushroom soup
16 ounces sour cream
1/2 cup sherry wine
Directions:
Combine Soup, Sour Cream in a large baking dish.
Mix in Sherry until smooth.
Wash and dry chicken.
Submerge chicken in mixture.
Put in 350 oven for app.
45 minutes, or until bubbling and edge of sauce barely brown.
Serve over white rice with lots of sauce and asparagus.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.