1 can cream of chicken soup
2 c. sour cream (16 oz.)
3/4 c. chick broth
1/2 med. onion, chopped
1 c. sliced fresh mushrooms
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. black pepper, ground
6 boneless chicken breast halves
8 drops Tabasco sauce
1/2 tsp. celery seed
Cooked noodles or rice
Chopped parsley

In a 13 x 9 x 2 inch baking pan, combine soups, sour cream, broth, onion, mushrooms and seasonings. Arrange chicken on top of sauce. Bake uncovered at 350 degrees for 1 hour, or until chicken is tender. Serve over noodles or rice and garnish with parsley. Yield 6 servings.