4 lg. chicken breasts, skinned
Salt, garlic salt, paprika
1 can cream of mushroom soup
1 c. heavy cream
2 tbsp. chopped fresh parsley

Heat oven to 350 degrees. Wash and pat chicken dry. Sprinkle both sides of chicken with salt, garlic salt and paprika. Arrange chicken in baking dish. Mix soup and cream together; pour over chicken. Sprinkle with parsley. Bake in 9 x 13 inch dish for one hour or until chicken is tender.