6 boneless chicken breast halves
10 3/4 ounce can cream of mushroom soup
1 package dry mushroom soup mix
1/4 – 1/2 cup sour cream
4 ounce can mushrooms, drained

Combine chicken and soups in slow cooker.

Cover and cook on LOW 6 to 8 hours.

Just before serving, stir in sour cream and mushrooms. Reheat briefly.

Serve on noodles or rice.

Serves 4 to 6.