Quick and Easy Chicken

• 4 boneless chicken thighs or 4 boneless chicken breast halves
• 2 cups cooked rice
• 12 cup water
• 1 can condensed cream of chicken soup
• 2 tablespoons sherry wine
• 14 teaspoon ground black pepper

1. Preheat oven to 325F degrees.
2. Brown the chicken in a nonstick skillet over medium heat about 5 minutes per side Spread the cooked rice evenly over the bottom of the prepared baking dish.
3. Remove the chicken from the skillet and arrange it on top of the rice.
4. Add the water to the skillet and bring it to a boil over high, scraping up any browned bits to deglaze it.
5. Add the soup and sherry and stir until smooth.
6. Pour the soup mixture over the chicken.
7. Cover the dish tightly and bake in the preheated oven until tender, about 1 hour.

chicken, rice, water, condensed cream, sherry wine, ground black pepper

Taken from www.food.com/recipe/quick-and-easy-chicken-18684 (may not work)