4-6 chicken breasts
1 sm. carton sour cream
Garlic salt
2 cans cream of mushroom soup
1 can French fried onions

Sprinkle each chicken breast with garlic salt on both sides. Then spray bottom of a casserole dish with Pam, or pour enough oil into the bottom to coat, but not too much.

Place chicken breasts in the dish and then pour soups over the chicken. Dab each piece with sour cream, cover with onions and cover with aluminum foil and bake for 45 minutes - 1 hour at 425 degrees or until tender.