2 lbs. chicken cutlets
1 can cream of chicken soup
3/4 c. water
3/4 c. sherry
1/2 env. onion soup mix

Preheat oven to 325 degrees. Place chicken cutlets in a greased 2-quart casserole. Combine soup, water, and sherry; pour over chicken. Sprinkle with onion soup mix; cover and bake for 1 hour.