3 frozen chicken breasts, split, boned, skinned
1 (10 3/4 oz.) can golden mushroom soup
4 oz. sliced mushrooms
1/3 c. grated Parmesan cheese
1 tbsp. sherry
Dash of paprika
4 c. hot cooked rice
1/2 c. sour cream

Place chicken in 8x12 inch baking dish. Top with combined soup, mushrooms, cheese and sherry. Sprinkle with paprika. Bake at 350 degrees for 1 hour or until tender. Remove chicken to rice-covered serving platter; keep warm. Stir sour cream into sauce. Serve over chicken and rice. Serves 4-6 people.