1 (5 oz.) pkg. pre-cooked rice (1 1/3 c.)
1/2 env. dry onion soup mix (1 1/4 c.)
1 can condensed cream of mushroom soup
1 (1 lb.) pkg. chicken breasts (4 to 6 pieces)
1 1/4 c. boiling water
1/4 c. dry sherry
2 tbsp. chopped canned pimento
Melted butter
Salt, pepper, paprika

In a 1 1/2 to 2 quart casserole dish combine all of the ingredients (except chicken, butter and seasonings). Brush chicken with butter, season with salt, pepper and paprika and place on top of rice mixture. Cover with foil and bake at 375 degrees for about 1 hour and 15 minutes or until chicken and rice are tender.