Quick and Easy Chicken

Ingredients

• 4 boneless chicken thighs or boneless chicken breast halves
• 2 cups cooked rice
• 1/2 cup water
• 1 can condensed cream of chicken soup
• 2 tablespoons sherry wine
• 1/4 teaspoon ground black pepper

Directions

1. 1

   Preheat oven to 325F degrees.

2. 2

   Brown the chicken in a nonstick skillet over medium heat about 5 minutes per side Spread the cooked rice evenly over the bottom of the prepared baking dish.

3. 3

   Remove the chicken from the skillet and arrange it on top of the rice.

4. 4

   Add the water to the skillet and bring it to a boil over high, scraping up any browned bits to deglaze it.

5. 5

   Add the soup and sherry and stir until smooth.

6. 6

   Pour the soup mixture over the chicken.

7. 7

   Cover the dish tightly and bake in the preheated oven until tender, about 1 hour.