FOR 6 SERVINGS:

6 chicken breast halves, skinned
1/4 tsp. garlic powder
1 (10 1/2 oz. can cream of mushroom soup
1/2 c. skim milk
1/2 c. sour cream
1/4 c. sherry
1 (4 oz.) can mushroom stems and pieces, drained
Paprika

FOR 2 SERVINGS:

2 chicken breast halves, skinned
Dash of garlic powder
1/3 can cream of mushroom soup
3 tbsp. skim milk
3 tbsp. sour cream
1 tbsp. sherry
1/3 of can mushroom stems and pieces, drained
Paprika

Place chicken breasts in baking pan so they do not overlap. Sprinkle with garlic powder. Mix soup, milk, sour cream, sherry, and drained mushrooms to make a sauce. Spread over chicken. Sprinkle paprika lightly over top. Bake in 375 degree oven for 45 minutes or until tender. Serve with noodles or over whole wheat toast.