Tasty chicken bake

August 2011 Addendum:

My Mom has started using Campbell's Golden Mushroom soup instead of cream of mushroom and I have to say it very very tasty! I have also added some other new notes and change in how to cook the rice that works better.

When I was a teenager my Mom started making this dish she got from her Mom I loved it soo much I would ask for it for my special birthday dinner. It is a very simple recipe and tasty too!

4 boneless chicken breasts, NOT frozen
Half pound mushrooms of any variety and mixture, chopped
1 can Cream of Mushroom or Golden Mushroom soup
16oz of Sour Cream
1 can chicken broth
1 tablespoon garlic, fresh or pre crushed
Enough white rice for four servings (aprox 1.5-2 cups)

Optional Items:
Almond slivers
Paprika
Half the amout of broth combined with white wine.

Broccoli

Spinach

Directions
Preheat oven to 375 degrees.

Clean chicken breasts and put aside. Cut up mushrooms and put aside. Mix soup, broth, sour cream and garlic. (Optional do only half the broth and add white wine instead.)

Place chicken breasts and mushrooms in pan.

Pour the sauce over the chicken making sure to completely cover the chicken. Then add the optional almonds and sprinkle paprika over the top if desired.
Bake for 1 hour or until chicken is cooked thouroughly.

Cook your rice using your prefered method there are also some great frozen microwavable rice packets.

Serve and enjoy!

I have used low fat sour cream and no/low salt nonfat soup with the same results for folks trying to watch their fat or salt intake.

Other tasty options: chop up fresh spinach and mix into the sauce before baking or add steamed broccoli to the finished dish.