6 chicken breasts, skinned
4 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 green pepper, chopped
1 (4 oz.) can mushrooms, undrained
1 c. commercial sour cream
1/2 tsp. salt
1/4 tsp. pepper

Saute chicken in butter. Put in lightly greased 13 x 9 x 2 pan. Saute onion, celery, green pepper in pan drippings. Remove from heat and cool some. Combine vegetables, sour cream, salt, and pepper. Spoon over top. Cover and bake at 350 degrees for 45-55 minutes or until done. Serves 6. May be preheated and refrigerated 24 hours before needed.