6-8 chicken breasts or 1 whole chicken
1 1/2 sticks butter
1/2 c. flour
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. paprika
1/2 c. cooking sherry
2 cans cream of chicken soup (creates light gravy for rice)

Preheat oven to 400 degrees. Flour chicken breasts. Melt butter in large baking dish. Lay chicken skin side down in dish of melted butter. Bake 30 minutes or until brown. Turn chicken over and add 2 cans of cream of chicken soup (a little water to rinse cans) to which the cooking sherry has been added. Bake until bubbly. Reduce oven heat to 350 degrees. Cover dish with foil and bake 1 hour. Can be prepared in advance and reheated.