Sherry Wine Sauce Chicken

Pretty good. I was unsure because it seemed like would be a little bland. I used 2 mushroom soups and 1 chicken(not a fan of too much cream of chicken flavor)-the 98% fat free soups-turned out great, 16 ounces of sour cream, and 3/4 cup of sherry. It made a good sauce over egg noodles. I also browned the chicken before baking and I seasoned the chicken with salt/pepper/onion powder as it browned. Very tasty.

Got rave reviews.... Sauce is great as rice "gravy." I didn't have a can of cream of mushroom so I substituted more cream of chicken instead, and I still got asked for the recipe. Nice change of pace from the usual fare and so EASY!!

This is a good, quick recipe. Sauce has a very nice flavor. However, 4 cans of soup seems like a lot! I used three (two cream of chicken, one cream of mushroom) and could hardly fit it all into the pan. Next time I might try two cans and adjust the rest of the ingredients. Also used sherry, rather than cream sherry, and it turned out fine.

Awesome!! I loved this recipe, it was a break from the normal chicken!! It tasted as if it was from a High End Restaurant and my guests loved it!!The only thing I will add in the future is a little seasoning! other than that it was perfect!

I liked this a lot. It was very simple and tasty. I served over pasta. This is not for someone who does not like the flavor of sherry.

yummy and easy :)

This was a very tasty treat that would be delicious over some white rice.

Super easy and very tasty - we used all lowfat ingredients (except for the Sherry) and it was still great. I'm sure with the original ingredients it would be even better.

I'm giving it 4 stars because that's the average and I didn't want to rate it the way I made it... which would be 9 stars. Usually I'm annoyed when people rate a recipe when they've completely changed it, but it's like passing a stone to get a recipe approved on this site (unless of course, you have a recipe for Corn Fudge which apparently they have no problem publishing... but I digress). I saw the reviews that said too saucy and too bland... so here's what I did and it might just be the best thing I've ever made. ***My husband is washing all the dishes right now if that's any indication. I carmelized some red onion and put that at the bottom of the 9x13. Then I put down 3 butterflied chicken breasts I had lightly browned first. Covered with a slice of swiss cheese. Poured the sauce over (sour cream, sherry, & 1/2 the amount of soup) and baked. Oh, then sprinkled about 6 thin slices of crumbled cooked bacon. Served this crazy mess over some egg noodles and I swear, I'm so darn proud of myself. This was really excellent. I stole the ideas from some other similar recipes on this site. Forgive me, please, for reviewing a recipe I changed so much. I just had to share.

My husband and I loved this recipe. I did substitute one can of garlic mushroom for cream of mushroom because I already had it. It added a lot of flavor and I recommend it. This recipe makes about twice the sauce you need but I'm freezing it for another night. Nobody would ever guess how easy this is.