8 chicken cutlets
2 c. undiluted mushroom soup
2 c. sour cream
2 tbsp. sherry
Buttered bread crumbs
Parsley

Place chicken cutlets in oblong casserole, sprinkle generously with garlic salt. Combine soup, sour cream and sherry and pour over chicken. Sprinkle with buttered bread crumbs mixed with parsley. Bake at 325 degrees for 2 hours.