Chicken Banfield

Preheat the oven to 350°F (175°C) and prepare a baking dish by lightly greasing it or coating with cooking spray.

Prepare the long grain and wild rice according to package directions, then spread the cooked rice evenly across the bottom of the prepared baking dish.

Arrange the meaty chicken pieces skin-side up over the rice in a single layer.

In a small mixing bowl, whisk together the cream of mushroom soup and cream sherry until well combined and smooth.

Pour the mushroom soup mixture evenly over the chicken pieces, ensuring they are well coated.

Cover the baking dish tightly with aluminum foil and place in the preheated oven.

Bake for 40-45 minutes until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).

Remove the foil during the last 5 minutes of baking to allow the top to lightly brown if desired.

Remove from the oven and let rest for 5 minutes before serving directly from the baking dish.