6 chicken thighs or 4 breasts
1 1/2 c. instant rice, uncooked
1 pkg. onion soup mix
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can sherry (optional)
1 soup can water

Skin chicken, wash well and dry. Put rice in low, flat baking pan. Place chicken on top of rice. Pour onion soup mix over chicken and rice. Mix soup, water, sherry and pour over rice and chicken. Cover with foil and bake 30 minutes at 350 degrees. Remove foil and let brown a little. Can be put together and refrigerated until ready to bake.