Judy'S Chicken....

• 6 chicken breasts (if using frozen, give an extra 15 mins in the oven)
• 2 (10 3/4 ounce) cans cream of chicken soup (can sub. cream of mushroom)
• 2 cups sour cream (I use light, but my aunt uses regular)
• pepper
• garlic powder
• onion powder
• basil
• thyme

1. Preheat oven to 350u0b0F.
2. Spray 1-2 (9x13) pans with cooking spray. Lay out chicken breasts.
3. Season breasts with last five ingredients (basil and thyme are "optional" and are best fresh) to taste.
4. Mix 1 can of cream of chicken soup to 1 cup sour cream in separate bowl. (You can use 1 can soup and 1 cup sour cream to cut calories, but I prefer using the 2 cans and 2 cups, even if I only use 4 chicken breasts, as I love dipping the finished chicken in the sauce).
5. Cover chicken with soup and sour cream mixture.
6. Put chicken in the oven and cook for an hour (remember, add 15 mins if chicken is frozen).
7. Serve with extra sauce on the side. Delicious with rice or rolls.

chicken breasts, cream of chicken soup, sour cream, pepper, garlic, onion, basil, thyme

Taken from www.food.com/recipe/judys-chicken-347033 (may not work)