8 whole chicken breasts, boned
4 green onions, chopped
1 lb. fresh mushrooms
3 tbsp. butter
1 c. dairy sour cream
1/4 c. dry sherry
2 cans cream of mushroom soup
1/2 c. slivered almonds

Brown chicken breasts, dipped in flour, salt and pepper to taste. Brown onions and mushrooms in butter. Add sour cream, sherry, undiluted mushroom soup and heat. Pour over the chicken in a shallow baking dish. Sprinkle with almonds and paprika.

Bake about 45 minutes to 1 hour in a 350°F oven. Serve with buttered noodles. Put excess sauce in a separate serving dish.

Serves 8.

Submitted by: Helen Evans