Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- 1 can(s)
- cream of mushroom soup, undiluted
- 1 c
- sour cream
- 1/4-1/3 c
- dry sherry (not cooking sherry)
- 8 oz
- mushrooms, fresh and sliced
1Trim, wash and pat dry chicken. Place in 11x7" baking dish, sprayed with cooking spray.
2Saute mushrooms in a little butter or olive oil until all liquid is released. (May add a dash of garlic powder or fresh garlic if desired.) Drain and place over chicken.
3Mix the cream of mushroom soup, sour cream and sherry together and pour over the chicken and mushrooms. Sprinkle with paprika for color if desired.
4Place uncovered in 350 degree oven until chicken is thoroughly cooked...usually about 55 minutes.
5Serve with rice of any kid. I like to use Uncle Ben's Wild Rice mix. The sauce is delicious over the rice as well as the chicken.
6This dish doubles well.