6 chicken breast halves or 12 thighs
Salt and pepper to taste
Paprika
1/2 c. butter
1 (10 1/4 oz.) can cream of chicken soup, undiluted
1 (3 oz.) can sliced mushrooms, undrained
1/2 c. chopped onion
1/2 c. slivered almonds or cashew halves
1/4 c. cooking sherry (dry white wine may be used)
1/4 tsp. dried basil
1/4 tsp. dried rosemary
Hot cooked rice for 6 servings

Rinse chicken with cold water and pat dry. Place chicken in a 13 x 9 x 2 inch baking dish. Sprinkle with salt, pepper, and paprika. Melt butter in a medium saucepan; stir in remaining ingredients, except for the rice, and pour over chicken. Bake at 350 degrees for 1 hour or until done. Serve chicken and gravy over rice. Serves 6.