1 1/2 cups uncooked sour cream
1 pound skinless, boneless chicken breast halves
1/4 cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
1 bunch fresh parsley, stems removed
1 bunch fresh parsley, stems removed
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Place sour cream in a large bowl, and beat with a fork until lightly crumbled. Stir in chicken and butter. Transfer mixture to a medium baking dish. Pour cream over chicken and sprinkle with onion and cream of mushroom soup and mushrooms. Top with chicken and parming parsley leaves on top. Sprinkle with pecans.
Bake at 375 degrees F (190 degrees C) for 1 1 hour, or until chicken is cooked through and juices run clear.