Chicken Breast Supreme

3 large boneless chicken breasts cut lengthwise (2 or 3 pieces)
1/2 cup American processed cheese
1 can cream of mushroom soup
1/3 cup milk (soy can be substituted)
2 tablespoons Worcestershire sauce
1 - 4 oz can mushrooms (drained)
2 tablespoons dried minced onion
2/3 cup sour cream
Salt and pepper to taste
1 teaspoon paprika (or to taste)

Remove skin from chicken. Season with salt, pepper and paprika. Melt butter in pan, add chicken and brown on both sides over medium heat. Remove from pan and place chicken in a single layer in a 10 inch pyrex casserole. Preheat oven to 350 degrees.

Combine mushroom soup, milk, cheese, onion and Worcestershire sauce in a small saucepan. Slice mushrooms and add (canned sliced mushrooms can be used). Cook over low heat until cheese has melted and sauce is heated through. Remove from heat and blend in sour cream. Pour sauce over chicken breasts.

Cover dish tightly with tin foil and bake 45 minutes at 350 degrees. Uncover and baste with sauce, bake 30 minutes longer or until tender, basting occasionally. Can be served with mashed potatoes or rice using the mushroom sauce as gravy. Serves 4 to 6 depending on how hungry your group is.