Sherry Wine Sauce Chicken28 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“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.” - by SARA HUGHES
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).
Amount Per Serving (6 total)
- 508 cal
- 29.2 g
- 23.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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..." See more 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."
"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, ..." See more16 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."
"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..." See more sherry we use a light white wine or chablis as it is not as strong as the sherry. My family loves this recipe."
Swiss Sherry Chicken
Slow Cooker Chicken with Mushroom Wine Sauce
Just swipe to see more like this.