1 can cream of chicken soup
1 can cream of mushroom soup
2 c. (16 oz.) sour cream
3/4 c. chicken broth
1/2 medium onion, chopped
1 c. fresh sliced mushrooms
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. black pepper
6 boneless chicken breast halves
cooked noodles or rice
chopped parsley

In a 9 x 13 x 2-inch baking pan, combine soups, sour cream, broth, onion, mushrooms and seasonings. Arrange chicken on top of sauce.

Bake uncovered at 350°F for 1 hour or until chicken is tender. Serve chicken and sauce over noodles or rice. Garnish with parsley.

Yield: 6 servings.