Baked Chicken

6 boned chicken breasts

½ stick butter

1 can cream of chicken soup

1 (8 oz.) carton sour cream

1/3 cup sherry

slivered almonds

salt and pepper to taste

Preheat oven to 250°.

Melt butter in 9 x13 casserole. Add chicken; turn chicken to coat; add salt and pepper. Mix soup, sour cream and sherry. Pour over chicken. Cover dish with foil and cook at 250° for 3 ½ - 4 hours. Remove cover last 30 minutes and add slivered almonds. Serve over rice.