SAUCE:

1 (23 oz.) can cream of chicken (family sized)
1 (23 oz.) can cream of mushroom (family sized)
1 (8 oz.) tub dairy sour cream
2 tsp. paprika
milk

Mix all ingredients together, adding just a little milk for whatever consistency you want in the sauce. I don't add much, leaving the sauce in a gelled like state.

CHICKEN:

2 to 6 boneless chicken breasts (1 per person)
garlic salt, to taste
pepper, to taste
breadcrumbs (Progresso or 4C)
onions, chopped (optional)
2 cups rice

Using at least one boneless breast for person, up to six total unless preparing more sauce.

Directly season chicken with garlic salt and pepper, then bread each breast and fry it. Fry onions in leftover grease to add to the chicken/sauce mix if desired. Also prepare 2 cups of rice.

Once all the chicken breasts are fried, place them in a baking pan and pour sauce mixture on top.

Bake in oven at 350°F for 30-35 minutes. Serve on bed of rice. I usually serve corn as a side.

Serves 2 to 6.

Submitted by: Mike Sutton