4 chicken breasts
1 (5 oz.) pkg. rice
1/2 env. dry onion soup
1 1/4 c. boiling water
1 can mushroom soup (cream)
1/4 c. dry sherry
2 tbsp. melted butter

In a 1 1/2 quart casserole, combine rice, dry onion soup, cream mushroom soup, boiling water and dry sherry. Place chicken atop rice mixture, brush with butter and season with salt, pepper and paprika.

Cover and bake at 375 degrees for 1 hour and 15 minutes or until chicken and rice are tender.