Sherry Wine Sauce Chicken

Sherry Wine Sauce Chicken

29 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
SARA HUGHES
Recipe by  SARA HUGHES

“This is a creamy, rich tasting chicken bake that is amazingly easy. The sauce is also great over mashed potatoes. For a low-fat dish, substitute reduced fat soups and sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream and sherry. Mix all together. Add the chicken breasts and immerse them in the sauce.
  3. Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).

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Reviews (29)

Rate This Recipe
Laura Jean
39

Laura Jean

I'm giving it 4 stars because that's the average and I didn't want to rate it the way I made it... which would be 9 stars. Usually I'm annoyed when people rate a recipe when they've completely changed it, but it's like passing a stone to get a recipe approved on this site (unless of course, you have a recipe for Corn Fudge which apparently they have no problem publishing... but I digress). I saw the reviews that said too saucy and too bland... so here's what I did and it might just be the best thing I've ever made. ***My husband is washing all the dishes right now if that's any indication. I carmelized some red onion and put that at the bottom of the 9x13. Then I put down 3 butterflied chicken breasts I had lightly browned first. Covered with a slice of swiss cheese. Poured the sauce over (sour cream, sherry, & 1/2 the amount of soup) and baked. Oh, then sprinkled about 6 thin slices of crumbled cooked bacon. Served this crazy mess over some egg noodles and I swear, I'm so darn proud of myself. This was really excellent. I stole the ideas from some other similar recipes on this site. Forgive me, please, for reviewing a recipe I changed so much. I just had to share.

MJ
10

MJ

Mother and I have this recipe but with a few changes. We cut the breasts into bite sized pieces, flour them with salt added and sautee. Also we add about 1 lb of sauteed mushrooms and onion.Instead of sherry we use a light white wine or chablis as it is not as strong as the sherry. My family loves this recipe.

ANONISGOOD
10

ANONISGOOD

Pretty good. I was unsure because it seemed like would be a little bland. I used 2 mushroom soups and 1 chicken(not a fan of too much cream of chicken flavor)-the 98% fat free soups-turned out great, 16 ounces of sour cream, and 3/4 cup of sherry. It made a good sauce over egg noodles. I also browned the chicken before baking and I seasoned the chicken with salt/pepper/onion powder as it browned. Very tasty.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 508 cal
  • 25%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 1678 mg
  • 67%

Based on a 2,000 calorie diet

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