3 lbs. cut up fryer
1 cube bouillon
16 oz. sour cream
1 can cream of mushroom soup
3 tbsp. milk or buttermilk
Salt and pepper, to taste
1 tsp. sugar, if desired
3/4 lbs. of jack or provolone cheese
Paprika

Place chicken in 13 x 9 x 2 pan. Meat side down. Pour 3/4 of bouillon over chicken. Cook at 350 degrees for 1 1/4 hours.

While chicken is cooking, mix together the sour cream, cream of mushroom soup, milk, and the rest of the bouillon. Salt and pepper to taste, and then add 1/2 of the cheese (1 teaspoon of sugar, optional). Place cooked chicken in a deep casserole dish. Pour sour cream mixture over the chicken. Spread the remaining cheese on top.

Sprinkle lightly with paprika. Cover and cook an additional 1/2 hour. (Serve with rice).