8 chicken breasts, boned
2 (10 3/4 oz. each) cans cream of chicken soup
6 tbsp. brandy
2/3 c. sour cream
4 green onions, chopped
Mushroom slices
1 tsp. paprika
Dash of pepper
1/2 c. cashews
Parsley

Place chicken in single layer in ungreased 2 1/2 quart baking dish. Bake at 400 degrees for 35 minutes.

Meanwhile, combine undiluted soup, brandy, sour cream, onions, mushrooms, paprika and pepper and blend well. Pour over chicken, cover and continue baking another 20 minutes or until chicken is tender. Garnish with nuts and parsley. Serves 8.