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4 large chicken thighs,
skinned and boned
2 cans cream of mushroom soup
4 oz. can mushrooms
1/4 c. cooking sherry
rice (enough for 4 people)

Mix soup, wine and mushrooms with chicken in a casserole
dish with lid. Cook 1 hour in 350 degrees oven. Serve over rice (or
mashed potatoes if you prefer). Serves 1 thigh per person.

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