Chicken Parisienne

by Marilyn Jones


4 or 6 chicken breast
1 can cream of mushroom soup
3 oz. can sliced mushrooms
1 cup sour cream
1/2 cup cooking sherry
cooked rice


mix soup, mushrooms ,cream & cooking sherry together & pour over chicken breast in a 11 x 7 casserole dish. Sprinkle with paprika. Bake for 1 hr. & half at 350*. Serve with rice.