1 whole chicken
1 c. mushrooms
1 c. water chestnuts, drained & sliced
1/3 c. cooking sherry or white wine
1/2 tsp. thyme seed
1 can cream of chicken soup

Brown chicken. Place in roaster. Pour cream of chicken soup into drippings. (One can per one whole chicken.) Mix remaining ingredients and pour over chicken. Bake covered at 350 degrees for one hour. Serve over rice.