Anyway, this recipe could not be easier, and while it's not the healthiest take on chicken you've ever met, it's delicious, and it's a quick weeknight treat. It's also fabulous with crumbled bacon over the top, but I just don't let myself go there. A quick sauce tops chicken breasts, bakes an hour, and is great with a baked potato. My Sunday comfort food day found me craving this yumminess, and it totally hit the spot. Enjoy!
8 oz. sour cream
1 can cream of mushroom soup
1 envelope dry Lipton onion soup mix
2 T. cooking sherry
Preheat oven to 350. Spray a 9x13 pan with cooking spray, and lay chicken in your dish.
Mix remaining ingredients; frost chicken breasts with sauce. Bake 1 hour, or until chicken is done.