Chicken, skinned and cut up
Cream of mushroom soup (equal amount as sour cream)
Sour cream (equal amount as mushroom soup)
Salt to taste
Pepper to taste
Minced onion to taste

Arrange chicken in shallow baking dish in single layer. Sprinkle with salt, pepper and onions. Combine soup and sour cream. Refrigerate both until ready to cook. Cover chicken with soup mixture. Bake uncovered at 350 degrees for 1 hour. Serve with rice and use extra sauce as gravy.

NOTE: 1 can soup and 1 (8 ounce) container sour cream covers 1-3 pounds of chicken. Increase ingredients proportionately.