6 chicken breasts
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 C. dairy sour cream
1/2 C. chopped almonds
Place chicken breasts in a shallow baking pan. Add salt and pepper to taste. Combine the mushroom and chicken soup and pour over chicken. Spread sour cream over all and sprinkle almonds on top. Bake at 350 degrees for 1 1/2 to 2 hours or until tender. Serve rice with the gravy.
From Your Neighbor Lady WNAX Yankton, S.D. October 1968
Donated by the family of Edna Schmidt