4 chicken breasts, cooked in water (save broth)
1 sm. box of fresh mushrooms, sauteed in butter
1 can mushroom soup
1/2 can sherry
1/2 pt. sour cream
1 can sliced water chestnuts, drained
1/2 can broth from cooked chicken

Cut chicken into bite-size pieces. Add soup, sherry, sour cream, water chestnuts, and broth to mushrooms in skillet. Pour over chicken and mix well. Butter casserole (9 x 9 inch or oblong). Pour mixture in. Bake at 350 degrees for 1/2 hour.