2 to 3 lbs. boneless breast pieces, skinned
Season well with garlic salt, pepper & paprika

SAUCE:

2 cans cream of mushroom soup
1 1/2 c. milk
1 (8 oz.) container sour cream
2 tsp. garlic salt
1 tsp. paprika
1 tsp. pepper

1. Preheat oven to 400 degrees.

2. Brown chicken in 2 tablespoons oil. Place in baking pan prepared with non- stick cooking spray.

3. Prepare sauce over medium heat until well blended and bubbling. Reduce to simmer. Spoon 1/3 sauce over chicken pieces, cover with foil and bake 30 minutes, uncover and bake 15 additional minutes.

4. Use remaining sauce over prepared egg noodles.