Tuesday, July 21, 2009

Sherry Chicken

Serves: 4-5

1 cut-up chicken or 8-10 pieces, skin removed
1 (4 oz.) can sliced mushrooms, undrained
1 (10 oz.) can cream of mushroom soup
1/2 c. sour cream
1/2 c. sherry

Wash and dry chicken pieces and place in a greased 13 x 9 pan. In a medium bowl, combine mushrooms and mushroom soup. Stir in sour cream and sherry. Pour mixture over chicken. Cover tightly with foil and bake at 350 degrees for 1- 1 1/2 hours. Serve with rice or noodles.

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Tips: This is an easy chicken dish to put together and has a unique flavor thanks to the sherry. Reduced-fat cream of mushroom soup and sour cream can be used to cut down the fat and calories. If sherry isn't something you usually keep on hand, look for a small bottle of cooking sherry. It is usually found in the aisle with the vinegars. Also, try Marinated Pork Loin and Chicken Tetrazzini if you're looking for other ways to use sherry. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.


Recipe from my mom, Kay.

2 comments:

Elizabeth Spann Craig said...

Sounds delish!

Elizabeth
Mystery Lovers’ Kitchen

Your Frugal Friend, Niki said...

This sounds divine! I need to get some sherry.

:)

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