Father Kerns Chicken

• 4 boneless skinless chicken breasts
• 12 oz. cream of mushroom soup
• 1 lb. container sour cream
• 1/2 cup white wine
• 1/2 tsp. crushed rosemary
• 1/4 cup slivered almonds
• 1 dash salt and pepper

1. Place chicken in baking pan.
2. Combine soup, sour cream, white wine, rosemary, almonds and seasoning.
3. Pour over chicken breasts and bake at 375 degrees for 1 1/2 hours.
4. Serve over wild rice.

chicken breasts, cream of mushroom soup, sour cream, white wine, rosemary, almonds, salt

Taken from www.foodgeeks.com/recipes/20954 (may not work)