6 chicken breast halves, boned and skinned
1 can mushroom soup
1 c. sour cream
Parmesan cheese for sprinkling
Sliced almonds, lightly toasted for garnish

Place chicken breasts in greased baking dish. May sprinkle lightly with seasoning salt. Combine soup and sour cream and pour over chicken. Cover with foil. Put in 400 degree oven for 15 minutes, then turn oven down to 350 degrees. Bake about 1 hour or until very tender.

About 15 minutes before baking is finished, sprinkle liberally with Parmesan cheese. Continue baking. Just before serving, sprinkle with almonds that have been lightly toasted. Serve over parslied rice (recipe follows).