6 pieces of chicken (breasts or legs and thighs)
1/4 c. butter (1/2 stick)
3/4 c. canned mushrooms
1 can cream of mushroom or cream of chicken soup
1 c. sour cream

Dredge chicken in seasoned flour. Melt butter in a shallow baking dish, arrange chicken in a single layer, skin side down.

Bake for 30 minutes at 350 degrees.

Remove from oven and turn skin side up. Combine mushrooms, soup and sour cream and spoon over chicken. Continue to bake for about 40 minutes or until chicken is tender.