4 whole chicken breasts, skinned, boned & halved
8 oz. sour cream
1 can cream of asparagus soup
6 oz. fresh mushrooms, sliced & cooked
2 oz. brandy or sherry
Salt, pepper & MSG
Parmesan cheese

Lay 4 breast halves in buttered casserole. Sprinkle generously with salt, pepper and MSG. Mix together soup, sour cream, mushrooms, brandy or sherry. Pour 1/2 mixture over chicken. Sprinkle with freshly grated Parmesan cheese. Repeat 2nd layer, chicken, soup, sour cream and cheese. Bake uncovered 1 hour and 15 minutes at 350 degrees. Serves 6-8.