4 chicken breasts, boned
1 can (4 oz.) mushrooms
1 can (10 oz.) cream of mushroom soup
1/2 c. dry sherry wine
1 c. sour cream
1 tsp. salt
Paprika

Arrange chicken in shallow baking pan. Combine soup, sherry, sour cream and liquid from mushrooms; stir until well blended. Salt chicken; pour sauce over top, covering it completely. Spread mushrooms on top, dust with paprika. Bake at 350 degrees for 1 1/2 hours uncovered. Serve with rice or a jellied fruit or vegetable salad.