Another easy to fix recipe that takes just a few minutes of prep time and then just relax as it cooks in the oven. The recipe calls for cooking sherry but I prefer the taste of the real thing with a bit of added salt.  Either way I think is delicious.

6 medium chicken breasts or thighs (skin on)

1 can condensed cream of mushroom soup

4 to 4 1/2 ounce jar or can mushroom crowns

1 to 1 1/3 cups sour cream

1/2 cup dry Sherry (or cooking sherry)

1/4 to 1/2 teaspoon salt (if using actual Sherry)

Paprika

Egg noodles (optional)

Preheat oven to 350 degrees.  Place chicken in a large flat baking dish.  Combine remaining ingredients (except Paprika) including 3/4 of the mushroom liquid.  Pour over the chicken.  Sprinkle with paprika.  Bake uncovered for 1 1/2 hours or until tender.  Serve with hot buttered noodles if desired.

Next Month:  Spinach Dip 

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