2 tbsp. butter
6 chicken breast halves
1 can cream of chicken soup
1 (10 oz.) can sliced mushrooms
1 (19 oz.) can pineapple tidbits (drained)
3/4 c. halved seedless green grapes
1/4 c. dry sherry

Melt butter in 9 x 13 inch baking dish. Turn chicken in butter to coat. Place skin side up in dish. Bake uncovered for 40 minutes at 350 degrees.

Combine soup, mushrooms, pineapple, grapes and sherry. Spoon over chicken. Bake 15-20 minutes more.