Take-out Tuesday, Chicken with Sherry Mushroom Sauce

the Painted Apron

2 years ago

This is a crazy busy time of year,

are you ready for your upcoming celebrations?

I spent yesterday looking at my lists and menus

and checking them twice

I haven’t wrapped all my gifts which is slightly naughty,

BUT I’ve been very nice 🙂

Here is an elegant dinner that is easy to make,

and great for these busy December days

The prep takes under 10 minutes

and you can even make it a day or two in advance

Boneless chicken tenders, mushrooms, cream of mushroom soup*

sherry and sour cream or yogurt

*If you don’t want to use canned Cream of Mushroom soup,

you can see a recipe for making a substitute here

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, 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 degrees for 3 hours and serve it over pasta or rice

A little Parmesan garnish~

Dinner is served!

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.

Enjoy!