SOUR CREAM MUSHROOM CHICKEN

• 6 lb boneless, skinless chicken breast halves, browned
• 2 c water
• ⅔ c Shirley J White Cheddar Sauce Mix
• ½ tsp Shirley J Chicken Bouillon
• 2 c sour cream
• ½ onion, chopped
• 1 13 oz can mushrooms, sliced
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• 1 c Swiss cheese

Preheat oven to 350 degrees. In a 9×13 baking dish combine water, Shirley J White Cheddar Sauce Mix, Shirley J Chicken Bouillon, onions, mushrooms, garlic powder, salt, and pepper. Stir well. Add sour cream to sauce mixture and stir to combine. Arrange browned chicken breasts on top of mixture. Bake uncovered for 45 minutes, or until chicken is tender and juices run clear. Sprinkle with grated swiss cheese and cook for another 10 minutes, or until cheese is melted.