Chicken Italiano

Preheat oven to 350°F (175°C). Arrange chicken pieces in a large baking dish in a single layer.

Sprinkle the onion soup mix evenly over the chicken pieces, coating all sides.

In a medium bowl, whisk together the cream of mushroom soup and dry sherry (or chicken broth) until smooth and well combined.

Stir the drained canned tomatoes into the mushroom soup mixture.

Pour the mushroom and tomato sauce evenly over the chicken pieces, ensuring all are well coated.

Cover the baking dish with aluminum foil and bake for 45 minutes, or until chicken is tender and cooked through (internal temperature 165°F).

Remove foil from the baking dish and stir gently to combine the sauce with the chicken juices.

Divide the hot cooked rice among four serving plates and top each with chicken pieces and sauce.