Creamy Baked Chicken - Stained Recipe Card #4

This recipe card is really really really stained.  According to the note on the card, I first made this in 2004.  At the end, I'll include my variations and an alternate cooking method.

Creamy Baked Chicken
1 broiler/fryer chicken (3 lbs); cut up
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup (8oz) sour cream
1/2 cup water
1 tsp snipped chives
salt & pepper to taste
1/2 tsp paprika

Place chicken in a greased 13x9 baking dish.  In a bowl, combine the soups, sour cream, water, chives, salt & pepper; spoon over chicken.  Sprinkle with paprika.  Bake, uncovered, at 350 for 1 hour or until chicken juices run clear.  Yield 6 servings.

Carol's variations - I use boneless skinless chicken breast halves (about 4).  Sometimes, I toss whole mushrooms into the "gravy".  We always have mashed potatoes with this for the "gravy" factor. 

Alternate cooking method - I have also had lots of success throwing this all into the crockpot, just reduce the amount of water to 1/4 cup or it gets too soup.  Put on either low for 6 to 8 hours or on high for 4 hours.