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Cream of Mushroom Chicken
- 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
- Garlic salt
- 1 can cream of mushroom soup
- 1/2 cup sherry
- 1/4 cup butter, melted
- 1 cup sour cream
- 1 cup sliced cremini (or baby portobello) mushrooms
- Hot cooked rice
Preheat oven to 350. Season chicken with garlic salt and place in baking dish. Combine soup, sherry, sour cream and mushrooms in a bowl and pour over chicken. Sprinkle with paprika. Bake at 350 for 1 hour for chicken breasts, or 45 minutes for chicken thighs. Serve with rice.
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