4 boneless chicken breasts
1 can cream of mushroom soup
1 can creamy onion soup
Lemon/pepper seasoning
Fresh mushrooms, sliced
White wine (around 1/2 c.)
Paprika

Clean chicken breasts. Combine the cream of mushroom with creamy onion soup and white wine. Use the wine to thin the sauce. After buttering the bottom of Pyrex dish, place the chicken breasts in the dish and pour the sauce over them. Sprinkle lemon pepper and paprika over chicken and sauce. Place sliced mushrooms over chicken and sauce. Cook for 2 hours at 275 degrees or 1 to 1 1/2 hours at 350 degrees. Serve with rice. Serves 4.