1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
2 c. (16 oz.) sour cream
3/4 c. dry white wine or chicken broth
1/2 med. onion, chopped
1 c. sliced fresh mushrooms
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. ground black pepper
6 boneless chicken breast halves
Cooked noodles or rice
Chopped parsley

In a 13 x 9 x 2 inch baking pan, combine soups, sour cream, wine or broth, onion, mushrooms and seasonings. Arrange chicken on top of sauce. Bake uncovered at 350 degrees for 1 hour or until chicken is tender. Serve chicken and sauce over noodles or rice. Garnish with parsley. Yield 6 servings.