Judy'S Chicken.... - cooking recipe

Ingredients

6 chicken breasts (if using frozen, give an extra 15 mins in the oven)
2 (10 3/4 ounce) cans cream of chicken soup (can sub. cream of mushroom)
2 cups sour cream (I use light, but my aunt uses regular)
pepper
garlic powder
onion powder
basil
thyme

Preparation

Preheat oven to 350\u00b0F.
Spray 1-2 (9x13) pans with cooking spray. Lay out chicken breasts.
Season breasts with last five ingredients (basil and thyme are \"optional\" and are best fresh) to taste.
Mix 1 can of cream of chicken soup to 1 cup sour cream in separate bowl. (You can use 1 can soup and 1 cup sour cream to cut calories, but I prefer using the 2 cans and 2 cups, even if I only use 4 chicken breasts, as I love dipping the finished chicken in the sauce).
Cover chicken with soup and sour cream mixture.
Put chicken in the oven and cook for an hour (remember, add 15 mins if chicken is frozen).
Serve with extra sauce on the side. Delicious with rice or rolls.