Creamy Mushroom Chicken Baked

This is another easy recipe from Cooks.com. Preparation time is less than 15' and it will be ready after baking for an hour. The sherry adds such a rich flavor to the chicken and the cream of mushroom/sour cream mixture leaves the meat super tender. This time I cooked it without the sauteed mushrooms since I ran out of them (Ups!), but you can simply add them to the soup mixture before placing chicken breasts in the oven. It was YUMMY...

Servings: 2-3

Ingredients:

3-4 Chicken breasts
1 Can of cream of mushroom soup
2 Cups of sauteed mushrooms (I made it without mushrooms)
1/2 Cup of sour cream
1/2 Cup of sherry
1/2 Cup of butter
3-4 Tablespoons of bread crumbs
1 Pack of chicken flavor rice (Lipton Knorr)

Directions:

Preheat Oven at 375

1. In a medium bowl, mix soup, sour cream and sherry.
2. Place chicken breasts on a 8' X 8' baking dish and cover with mixed soup/sour cream/sherry.
3. On a separate microwavable bowl, melt butter and then mix in bread crumbs.
4. Sprinkle butter/bread crumbs over chicken and bake for 1 hour at 375.
5. Cook chicken flavor rice as directed by pack instructions and serve with Creamy Mushroom Chicken Baked.