6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/2 cup slivered almonds


Put chicken breasts in a shallow pan. Mix undiluted soups together and pour over chicken; spread sour cream over top; sprinkle with slivered almonds. 

Bake at 350-degrees for one hour and thirty minutes. 

Serve sauce over rice. 

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