3 boneless chicken breasts (whole) or 2 pkgs.
1/2 c. butter
1 can cream of mushroom soup (undiluted)
1 (3 oz.) can mushrooms, undrained
1/2 c. chopped onion
1/2 c. slivered almonds
1/4 c. cooking sherry
1/4 tsp. basil
1/4 tsp. rosemary
Hot cooked rice

Rinse chicken with cold water and pat dry. Place chicken in 9x13 inch pan. Sprinkle with salt, pepper, and paprika. Melt butter in pan; stir in remaining ingredients except rice, and pour over chicken. Bake at 350 degrees for 1 hour or until done. Serve chicken and gravy over rice.