Sherried Chicken

• 4 boneless skinless chicken breasts
• 2 (10 ounce) cans Campbell's Cream of Chicken Soup
• flour (for dredging)
• salt & pepper (for dredging)
• 1 button mushroom
• 2 tablespoons sherry wine
• 2 tablespoons butter
• 2 cups white rice

1. Mix flour salt and pepper in a bowl.
2. Dredge chicken in the flour mixture.
3. Melt butter in the casserole dish.
4. Place chicken breast in the casserole dish and bake for 15-20 minutes at 350F Flip chicken breasts over and bake for another 15-20 minutes.
5. Combine cream of chicken soup, sherry, 1 bottle of button mushrooms (and additional salt & pepper, if desired) in a sauce pan.
6. Heat on low for a couple of minutes.
7. Pour the sauce over the chicken breasts and allow it to bake for an additional 10 minutes at 350F.
8. Serve over cooked white rice.

chicken breasts, campbells cream, flour, salt, button mushroom, sherry wine, butter, white rice

Taken from www.food.com/recipe/sherried-chicken-235055 (may not work)