4 chicken breasts (boned)
1 1/2 c. Minute Rice
1 stick butter
1/4 c. sherry wine
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 can cream of chicken soup (heat in saucepan)
1 c. water chestnuts
1 can mushrooms, sliced
1 pkg. slivered almonds

In a 9x13 pan put in layer of rice, mushrooms and water chestnuts. Place chicken breasts on top. Pour soup mixture over; sprinkle almonds on top and bake 2 hours 275 degrees.