4 chicken breasts, large;1 can (10 ¾ oz.) condensed cream of mushroom soup;1 can (10 ¾ oz.) condensed cream of chicken soup;1 cup sour cream;1 can (8 oz.) mushrooms (stems and pieces), drained;½ cup water;½ tsp onion powder;1 tsp chives, chopped;½ tsp paprika;½ tsp salt;½ tsp pepper.
Preheat oven to 350°F.Place the chicken breasts on a lightly greased with non-stick cooking spray 9×13 inches baking pan, sprinkle with salt and pepper.In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F).
Enjoy with your favorite side dish.