1 c. dry bread crumbs
1/4 c. Parmesan cheese
1/4 tsp. leaf oregano
Dash of garlic powder
Dash of pepper
8 to 10 boneless chicken breasts
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk
1/4 c. sour cream
1/2 lb. butter

Combine bread crumbs, Parmesan cheese, oregano, garlic powder and pepper in a paper or plastic bag. Melt butter. Roll chicken in butter, then shake in bag to coat with crumbs. Place in a 2 quart (12 x 7 inch) glass baking dish. Pour any remaining butter over chicken.

Bake at 350 degrees for 1 hour 15 minutes or microwave bake at 425 degrees for 18 to 20 minutes. Combine soup, milk, sour cream and pour evenly over chicken. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes or until golden brown.