Take-out Tuesday, Chicken with Sherry Mushroom Sauce

the Painted Apron

9 years ago

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~

The prep might take you 5 minutes

Okay 6

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

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

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

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

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

AND you will be a rock star!

You’re Welcome!

Chicken with Sherry Mushroom Sauce

Course Main Course

Cuisine American

Keyword asparagus, bacon and chicken casserole, chicken and mushrooms, chicken pasta bake, chicken with noodles, chicken with sherry mushroom sauce

Prep Time 10

Cook Time 3

Servings 4

Ingredients

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}

Instructions

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 up to 1-2 days before baking if desired.
Bake covered at 275 for 3 hours. Serve over pasta* or rice. Garnish with Parmesan. Serves 4

Notes

*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.

Thanks so much for visiting!

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