4 whole chicken breasts, split and skinned
1 (6 oz.) can sliced mushrooms
1 can mushroom soup
1/2 c. sherry
1 c. sour cream
Paprika or finely chopped parsley

Arrange breasts in a shallow greased casserole so that meat side is up. Cover with mushrooms which have been well drained. Combine soup, sour cream and sherry. Blend well with a rotary beater. Pour over chicken and be sure that chicken is covered completely.

Bake at 350 degrees about 1 1/4 hours. When ready to serve either shake paprika over top or sprinkle with chopped parsley.