Chicken Curry

2 whole chicken breasts, boned

1 can (10 ¾ oz.) cream of chicken soup

¼ cup dry sherry

2 tablespoons butter or margarine

2 green onions with tops finely chopped

1 teaspoon curry powder

1 teaspoon salt

Dash pepper

Fluffy rice

Cut chicken into small pieces, place in Crock Pot.  Add all remaining ingredients except rice.  Cover and cook on High setting 2 ½ to 4 hours.  Serve over hot rice.

4 servings (about 1 1/2 quarts).