6 boneless chicken breasts
1/4 lb. butter
3/4 c. white wine
1 (10 3/4 oz.) can cream of chicken soup
1 bell pepper, diced
1/4 tsp. thyme
1 (8 oz.) can water chestnuts, sliced and drained
1 (4 oz.) can sliced mushrooms, drained
Salt, pepper and paprika
Rice

Salt, pepper and paprika chicken breasts and brown in 1/4 pound butter. Put chicken breasts in casserole dish. Add remaining ingredients to the same fry pan and stir until mixture becomes smooth. Pour mixture over chicken and bake uncovered for 1 hour at 350 degrees. Serve over cooked rice. Sauce can be doubled!