Recipe

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• 6 chicken breasts
• 2 cans cream of mushroom soup
• 16 oz sour cream
• 1/2 cup sherry wine

• 1 Combine Soup, Sour Cream in a large baking dish.
• 2 Mix in Sherry until smooth.
• 3 Wash and dry chicken.
• 4 Submerge chicken in mixture.
• 5 Put in 350 oven for app.
• 6 45 minutes, or until bubbling and edge of sauce barely brown.
• 7 Serve over white rice with lots of sauce and asparagus.