4 chicken breasts
1/2 bag frozen peas
1 can mushroom soup
1/2 pt. sour cream

Brown chicken breasts in oil. Place in baking pan. Season with garlic salt. Sprinkle peas over breasts. Spread mixture of can of mushroom soup and 1/2 pint sour cream over chicken. Bake at 350 degrees for 1 hour, uncovered. Serve with seasoned rice.

SEASONED RICE:

1 can beef bouillon soup
2 c. liquid
2 tbsp. butter
1/2 tsp. garlic powder
1 c. rice

Add water to beef bouillon soup to make 2 cups liquid. Add 2 tablespoons butter and 1/2 teaspoon garlic powder. Add 1 cup rice and steam for 1/2 hour on low heat.