4-6 boneless chicken breasts, skinned
1 can golden mushroom soup
1 c. sour cream, reg. or lite
1/2 c. cooking sherry or white wine
1 c. sauteed mushrooms
1/2 tsp. salt
1 tsp. black pepper
1 tsp. curry powder

Preheat oven to 325 degrees.

Combine soup, sour cream and sherry in large bowl. Season with salt, pepper and curry powder. Fold in mushrooms. Grease bottom and sides of casserole dish. Pour 1/3 of sauce mixture in dish. Add chicken breasts and remaining sauce. Sprinkle with paprika. Bake in oven 1 1/2 hours. Serve over rice or noodles. Serves 4.