3-3 1/2 lbs. chicken pieces
1 c. dairy sour cream
1 tsp. sweet basil
1 (4 oz.) can sliced mushrooms, drained
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 soup can sherry or dry white wine
2 cloves crushed garlic
Salt and pepper to taste over chicken
2 tbsp. cornstarch

Arrange salt and peppered chicken in shallow baking dish so that pieces don't overlap. Mix undiluted mushroom soup, mushrooms, wine, cornstarch, sour cream, basil and garlic until blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2 hours. Serve with wild rice or Rice Almondine.