Buckeye Baked Chicken

• 6 -8 whole chicken breasts
• 34 cup flour
• 14 cup vegetable oil
• 1 (4 ounce) can mushrooms (do not drain!)
• 1 (10 ounce) can cream of mushroom soup
• 1 (1 1/4 ounce) envelope onion soup mix
• 1 pint sour cream

1. Roll chicken in flour, then brown in oil for about 15 minutes, or until nicely browned.
2. Place chicken in a casserole dish.
3. Mix mushrooms with liquid, add remaining ingredients, and pour over chicken.
4. Bake at 300 for 1 and 1/2 hours.

chicken breasts, flour, vegetable oil, mushrooms, cream of mushroom soup, onion soup, sour cream

Taken from www.food.com/recipe/buckeye-baked-chicken-167547 (may not work)