4 chicken breasts (boneless or not, doesn't matter)
1 lb. fresh mushrooms
1 med. container sour cream
1/2 c. milk
Cooked rice (white, brown, long-grain, whatever you prefer)
2 lg. onions (preferably Vidalias), sliced into crescents
2 tbsp. butter

Season chicken any way you prefer. (I like garlic salt and pepper). Dot with butter and put into baking dish. Bake at 325 degrees for 20 minutes. While chicken is cooking, cook the rice. Wash, dry and slice the mushrooms. Cover the chicken with the mushrooms and return to the oven until chicken is done (approximately 20 to 30 minutes). In a large skillet melt butter and saute onions until they are clear (don't brown them, they should be firm not soggy). Add the sour cream to the onions and stir. Add the milk to the mixture and then season with salt and pepper. To serve, put some rice on a plate, put a chicken breast in the center. Put some mushrooms on chicken. Cover the whole thing with onion mixture. Serve with green salad or vegetable. Makes great leftovers when whatever is left is mixed all together and heated up in the microwave.