Bombay Chicken

• 10 chicken breast halves, boned and skinned
• 1 1/3 c. raw rice
• 1/4 c. cooking sherry
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chicken broth (Swanson's chicken broth is best)
• 1 tsp. onion flakes
• 1 Tbsp. fresh parsley
• 1/4 tsp. celery salt
• mushrooms, sauteed in butter (as many as preferred)
• 1/2 c. flour
• 1/2 tsp. salt
• 1 1/2 tsp. paprika
• Parmesan cheese
• butter

1. Mix rice, sherry, soups, broth, onion flakes, parsley, celery, flour, salt and pepper.
2. Saute until golden brown in butter. Place rice mixture in buttered 3-quart casserole dish.
3. Place chicken breasts on top.
4. Sprinkle heavily with Parmesan cheese. Dot with butter.
5. Cover with foil.
6. Bake at 300u0b0 for 2 hours. Delicious!

chicken, rice, cooking sherry, cream of mushroom soup, cream of chicken soup, chicken broth, onion flakes, fresh parsley, celery salt, mushrooms, flour, salt, paprika, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243645 (may not work)