4 skinned chicken breasts
1 medium size container sour cream
instant rice
shredded lettuce
1 pkg. taco seasoning
1 can cream of mushroom soup
soft tortillas
fresh tomato wedges

Mix together seasoning, soup and sour cream. Put chicken in greased glass baking dish; cover with soup mixture. Cover with foil.

Bake at 375°F for about 30 minutes or until chicken is done.

Cook instant rice while chicken is baking and shred lettuce. Serve chicken with rice and warmed tortillas, shredded lettuce and tomato wedges.