Ingredients
- 6 boneless chicken breasts (or equivalent tenderloins)
- 1 can condensed cream of mushroom soup
- 3 oz. can mushroom pieces and liquid
- 1 c. sour cream
- ½ c. dry vermouth
- paprika
Directions
- Place breasts in a baking dish (7″ x11″ or larger).
- Combine mushroom soup, canned mushrooms and liquid, sour cream and vermouth in a separate bowl.
- Pour over chicken.
- Sprinkle generously with paprika.
- Bake at 350º for about 1 hour.
- Serve with hot fluffy rice.
- For more liquid, add another can of mushrooms and liquid and a bit more vermouth.
