1 (3 lb.) chicken, cut up
10 oz. (1 can) soup, cream of mushroom
1 c. sour cream
1/4 c. water
salt (to taste)
pepper (to taste)
2 c. rice OR noodles

Rinse chicken and pat dry. Arrange in a 9x13-inch baking dish. Mix together soup and sour cream. Spoon mixture over chicken. Drizzle water over chicken mixture in dish. Sprinkle with salt and pepper.

Bake at 350°F for 1 hour or until chicken is tender.

Serve over hot cooked rice or noodles.