6-8 chicken breasts

½ cup water

1 t. salt

1 (10 ¾ oz.) can cream of mushroom soup

1 ½ cups plain yogurt

¼ t. pepper

½ cup milk or cream

¾ cup cooking sherry

1 large (6 oz.) jar sliced mushrooms

Cook chicken in water and ½ t. salt on high heat until steam appears. Simmer for 15 minutes. Blend soup, yogurt, ½ t. salt, pepper and sherry. Add milk or cream and mushrooms. Put chicken in greased baking dish. Pour sauce over all and bake uncovered at 350 F for 1 hour.

Recipe courtesy of Kathleen Tooley, Berne, Indiana