5 chicken breasts, split in half, boned & skinned
1 lb. fresh mushrooms

SAUCE:

2 cans undiluted cream of mushroom soup
1/2 soup can cooking sherry (I use regular sherry which is less salty)
1 pt. sour cream

Place chicken in bottom of 9"x13" pan. Salt and pepper to taste. Saute mushrooms for 3 minutes. Place over chicken. Combine ingredients for sauce. Pour sauce over all. Sprinkle with Parmesan cheese and paprika. Bake, uncovered for 1 1/2 hours at 350 degrees.