| | Directions | | Melt butter, blend with oil and sauté chicken to brown evenly. Add onion and mushrooms and sauté for 5 minutes. Put chicken, vegetables and drippings in a casserole dish and pour the soup over. Combine the broth with sour cream and pour over all. Season with salt and pepper. Cover and bake at 350° for 45 minutes. Serve over rice or noodles. |
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 2 tablespoons vegetable oil |
| - | | 3 chicken breasts (large) |
| - | | 2 tablespoons grated onion |
| - | | 1 can mushrooms, cut up (small can) |
| - | | 1 can cream of mushroom soup |
| - | | 1/2 cup chicken broth, heated |
| - | | 12 ounces sour cream |
| - | | salt and pepper to taste |
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