Sherried Chicken
Ingredients
- 8 boneless chicken breasts
- 1 12 sticks butter
- salt and pepper
- 2 cans cream of mushroom soup
- 2 chicken bouillon cubes
- 12 c warm water
- 12 c cooking sherry
- hot cooked rice
Directions
- Put chicken in oblong dish or pan skin side up
- Bake uncovered at 400 for a few minutes
- Dissolve bouillon in water Stir in soup and sherry
- Pour over chicken
- Cover with foil and cook at 250 for 4 hours
- Serve over rice