4 - 6 Chicken breasts, 1/4 butter, salt and pepper, 3 c cooked rice( can use brown), 2 tbs chopped green pepper, 1/4 c chopped green onion, 1 can cream of chicken soup, 3/4 c sherry, 1 5 oz can water chestnuts, sliced, 1 3 oz can mushrooms and liquid, 1/8 tsp thyme.
Brown chicken in butter and season with salt pepper. Place cooked rice in 2 1/2 quart casserole and arrange chicken on top. In drippings skillet saute onion and green pepper; add soup and stir till smooth. Slowly add wine and other ingredients stirring until mixed. Pour sauce over chicken and rice. Bake at 350º for 1 hour or until chicken is tender.
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