1 c. rice (uncooked)
8 pieces boned chicken
1 can mushroom soup
1 can cream of celery soup
12 oz. fresh mushroom (cut in half)
1 can water chestnuts (drained)
1/2 c. sherry
1 onion soup mix

Spread rice in the bottom of a roasting pan. Place chicken on top of the rice. Mix together mushroom and celery soup, fresh mushrooms, water chestnuts and sherry. When mixed, fold over chicken and rice. Sprinkle one package of onion soup mix on top. Cover pan with foil. Cook in a 350 degree oven for 2 hours. Serve from pan. Cranberry sauce is a nice side dish.