4 Skinless Bonless Chicken Breasts
Seasoned Salt
Lemon Pepper
Paprika
1-1 1/2 cup sour cream (I use Helluva Good Fat-Free which is superb)
1 can Cream of Mushroom Soup (I use Campbells 98% fat-free)
2 small cans mushrooms (drained)
1/4-1/2 cup of cooking sherry (your desired taste)
In 9x13 baking pan place chicken breasts. Sprinkle with Seasoned Salt and Lemon Pepper. In bowl mix together sour cream, soup, mushrooms, and sherry until smooth. Pour mixture over chicken breasts and sprinkle with paprika. Bake at 350 for 45 minutes. Serve over egg noodles or rice.