Take-out Tuesday, Chicken with Sherry Mushroom Sauce

This IS the easiest dinner you will ever make…

If you are a super foodie, or an “anti mushroom soup snob,” do not read any further…sorry…but this is just too easy and too good not to share~

Chicken with sherry and mushrooms thepaintedapron.com

The prep might take you 5 minutes

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Okay 6

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Saute sliced mushrooms in butter and olive oil and place atop chicken in a greased baking dish

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Cover with a sauce mix of sour cream [OR Greek yogurt], mushroom soup and sherry~it’s the sherry that gives it the dreamy flavor

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Cover and refrigerate until baking up to 1-2 days ahead of time

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Bake at 275 for 3 hours and serve it over pasta or rice

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A little Parmesan garnish~your eyes will roll back when you taste it

chicken with pasta and mushrooms thepaintedapron.com

AND you will be a rock star!

chicken with Sherried Mushroom Sauce thepaintedapron.com

You’re Welcome!

Chicken with Sherry Mushroom Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

1 1/3 lbs boneless chicken tenders or thighs

1 cup light sour cream or plain Greek yogurt

1 can Cream of Mushroom Soup

1/4 sherry or cooking sherry

8-16 ounces sliced Baby Bella mushrooms**

1 T unsalted butter

olive oil

salt and pepper

shredded Parmesan cheese for garnish [optional}

Melt butter in skillet over medium high and add a dash of olive oil.  Saute mushrooms quickly until juices release and mushrooms turn golden.  Place chicken pieces in a cooking oil sprayed baking dish and top with mushrooms.  Mix sour cream [or Greek yogurt] with soup and sherry, and season with a little salt and pepper.  Cover chicken and mushrooms with sauce.  Cover dish and refrigerate for 1-2 days  before baking.

Bake covered at 275 for 3 hours.  Serve over pasta* or rice.  Garnish with Parmesan.  Serves 4

*an easy way to cook pasta is to bring salted water to a roiling boil, add pasta and stir.  Cover pan and turn off burner.  Leave covered pan on hot burner until you are ready to serve.  Drain pasta and plate.  Pasta will be perfectly cooked.

**mushrooms are full of water and cook down, so use as many as you like.  I used 1/2 lb and wished I had used more~ Don’t use canned mushrooms if possible, they won’t give off the flavor and tend to be rubbery.

chicken with pasta and mushrooms thepaintedapron.com

Thanks so much for visiting!

for another printable version of Chicken with Sherry Mushroom Sauce click here

Juicy Details

You can use cooking sherry or drinking sherry in this recipe.  Cooking sherry is a staple in my kitchen because it not only adds a layer of flavor to many sauces,  it is in several of our very favorite recipes like the ones below

Teriyaki Tenderloin

Teriyaki Tenderloin with star biscuits thepaintedapron.com

Chicken and Mushroom Tetrazzini

chicken tetrazzini thepaintedapron.com

French Onion Soup

french onion soup with beer and bacon thepaintedapron.com

Onion Stuffed Mushrooms with Rosemary Gruyere Croutons

gruyere topped stuffed mushrooms thepaintedapron.com

Chicken Under the Stars

chicken under the stars thepaintedapron.com

Hungry?  I hope so!  Thanks so much for stopping by~

_________________________________

I will be joining the fabulous parties and blogs on my side bar and

The Freshman Cook

 

Comments
12 Responses to “Take-out Tuesday, Chicken with Sherry Mushroom Sauce”
  1. Mary says:

    Sounds wonderful Jenna! I’m all for a meal that’s make-ahead with a 5 minute prep time 🙂

    Like

  2. bj says:

    This looks amazing…must ck out the french onion soup, too. 🙂
    and, by ALL MEANS….GET WAFFLES….Eggos are wonderful but homemade is better..go thrifting and you just might find a great waffle maker…:)

    Like

  3. OK, I would consider myself a foodie, and I think this looks wonderful! I might add some chopped onion to the mushrooms for a bit of extra flavor. Looking forward to making this one!

    Like

  4. Cindy says:

    Just wanted to see if the Chicken with Mushroom Sherry Sauce can be made in the crockpot? What kind of cooking sherry do you use? Enjoy your recipes !

    Like

    • hi Cindy, when I was writing this post I thought, this would work in the crock pot too, but didn’t include the info since I haven’t actually tried it. I have made many similar recipes in the crock pot so I think it would work great! I would try high setting 3-4 hours or low setting 6-7 hours. Let me know how it turns out! I use Holland House Cooking Sherry or whatever my grocery has~ Thanks so much for stopping by~

      Like

  5. Looks so good Jenna! Gotta love Cream of Mushroom soup…throw back just in time for the final season of Madn Men

    Like

  6. Kitty says:

    I am definitely not a food snob and this sounds too wondefully easy not to try. I love that you stick it in the oven for 3 hours, Jenna.
    Happy Easter to you and I know you’re looking forward to your little one that’s coming.

    Like

  7. plutrell says:

    I think my husband would love this…thanks for sharing with the Thursday Blog Hop!

    Like

  8. Miz Helen says:

    A delicious combination of flavor for this Chicken dish. Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

    Like

  9. Miz Helen says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

    Like

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