• 4 large chicken breast, cut into small pieces
• 1 stick of butter
• 1/4 cup finely chopped onions
• 2 Tablespoons dry cooking sherry
• 1 lb. Fresh mushrooms, sliced
• 1 can water chestnuts, drained and cut fine
• 1 box Uncle Ben's Wild Rice, cooked
• 1 can Cream of Mushroom soup
• Slivered almonds

1. Melt butter in skillet, brown chicken.
2. Take chicken out.
3. Add onions, sherry, and mushrooms, sauté 3-5 minutes.
4. Add chestnuts.
5. After cooking rice, add mushroom soup and rice to mixture.
6. Using a 9 x 13 pan, spread half mixture then lay chicken pieces on top or rice and top with other half of rice mixture.
7. Top with almonds.
8. Cover, refrigerate 24 hours.
9. Bake, covered 1/2 hour and uncovered 1/2 hour at 350 degrees.

Recipe came from a neighbor, Angie Morrison, who got it from a restaurant in Alabama. I have been using it for 16 years.