Creamy Almond Chicken

• 6 boneless, skinless chicken breasts
• salt, pepper and paprika
• 1 stick butter
• 1/4 tsp. basil
• 1/4 tsp. rosemary
• 1/2 c. chopped onion
• 1 small can sliced mushrooms
• 1/2 c. slivered almonds
• 1/4 to 1/2 c. cooking sherry
• 1 Tbsp. lemon juice
• 1 can cream of celery soup
• 1 box wild and brown rice

1. Place chicken in a 9 x 13-inch baking dish.
2. Sprinkle with salt, pepper and paprika.
3. In large saucepan, melt butter.
4. Stir in all other ingredients (except rice).
5. Pour over chicken.
6. Cover and cook in preheated 350u0b0 oven for 1 hour and 30 minutes. Prepare rice according to directions on box.
7. Serve each breast on mound of rice.
8. Serves 6.

chicken breasts, salt, butter, basil, rosemary, onion, mushrooms, almonds, cooking sherry, lemon juice, cream of celery soup, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300115 (may not work)