Creamy Chicken

4 Chicken breasts or 8 chicken tenders
10 oz can cream or mushroom soup divided
½ cup Sherry
1 cup Orzo cooked
1 pound Mushrooms, sliced
1 Tablespoon Chives, chopped
1 teaspoon Paprika
1 teaspoon Thyme
1 Tablespoon Butter
1 Tablespoon Olive oil
¼ cup Chicken stock

Arrange chicken in shallow oven safe casserole. Cover with ½ can of chicken soup. Bake in 400º oven for 20 minutes or until juice runs clear.

In frying pan combine butter & olive oil over medium high heat until butter is melted. Add mushrooms. Stir to coat mushrooms with butter and oil mixture. Cook until mushrooms are tender.

In mixing bowl combine remaining soup, sherry, chives, paprika, thyme and chicken stock. Stir until smooth. Pour over mushrooms in frying pan, stir. Bring to boil. Reduce heat to simmer. Reduce until thickened enough to coat the back of a spoon. Add cooked orzo to pan, stir, and warm through.

Pour mushroom and orzo mixture onto platter. Top with chicken.

Serves four.