Mignonette Picnic Chicken Recipe

• 1 c. raw rice (regular, not minute)
• 1 can cream of mushroom soup
• 1 can cream celery soup
• 1 can cream chicken soup
• 1 tbsp. Lea and Perrin sauuce
• 1 cube (scant) melted butter
• 5 to 6 chicken breasts bones, halfed or possibly cut up
• 1/2 c. slivered almonds
• 1 c. sherry wine, parmesan cheese

1. In large bowl, mix soup (undiluted), Lea and Perrin, melted butter and rice.
2. Put 1/2 of this in large 9 x 15 greased baking dish.
3. Arrange chicken on top.
4. Cover with remaining mix.
5. Sprinkle with cheese and almonds.
6. Pour 1 c. sherry wine over all.
7. Bake at 275 degrees for 3 hrs.
8. If made day or possibly night before, put sherry on just before baking.

rice, cream of mushroom soup, cream celery soup, cream chicken soup, sauuce, butter, chicken breasts bones, almonds, sherry wine

Taken from cookeatshare.com/recipes/mignonette-picnic-chicken-27964 (may not work)