Chicken And Yellow Rice - cooking recipe

Ingredients

6 boneless skinless chicken breasts
1/2 cup dry sherry
1/2 cup unsalted butter, cold. (one stick)
10 ounces saffron rice mix (Mahatma Brand)
3 1/3 cups water
2 tablespoons butter
2 (10 1/2 ounce) cans cream of chicken soup
1/2 cup mayonnaise
1 cup sour cream
2 teaspoons paprika
2 teaspoons parsley

Preparation

Preheat oven to 350\u00b0F.
In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
Bake, covered for 50 minutes.
Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
Fluff rice and set aside.
In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
When chicken is cooked, pour broth into soup mixture and stir until well blended.
Dice chicken.
To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
You can freeze it or cook at 350\u00b0F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.