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READY IN 50 mins

Sherry Wine Sauce Chicken

Read Reviews (28)

"This is a creamy, rich tasting chicken bake that is amazingly easy. The sauce is also great over mashed potatoes. For a low-fat dish, substitute reduced fat soups and sour cream." — SARA HUGHES

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Original recipe makes 6 servings Change Servings

2 (10.75 ounce) cans condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) container sour cream

1 cup cream sherry
6 skinless, boneless chicken breast halves

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream and sherry. Mix all together. Add the chicken breasts and immerse them in the sauce.
Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).

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PREP 5 mins
COOK 45 mins
READY IN 50 mins

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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.

—Laura Jean

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Most Helpful Critical Review

Sep 23, 2009

This recipe needed some work. I added 1tsp Thyme. I only used 1 can of each cream of... and 4 oz sour cream. Add to this a cup of half and half so it is not so thick. I also chopped and sauted an onion and to make a pot pie kind of filling added fresh peas,carrots and potatoes. Serve this with some bisquits and you have an easy dinner.

—yummy18

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31 Ratings

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Jan 24, 2003

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.

—ANONISGOOD

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Jul 15, 2008

Mother and I have this recipe but with a few changes. We cut the breasts into bite sized pieces, flour them with salt added and sautee. Also we add about 1 lb of sauteed mushrooms and onion.Instead of sherry we use a light white wine or chablis as it is not as strong as the sherry. My family loves this recipe.

—MJ

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Feb 08, 2007

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.

—KAYCJ

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Apr 26, 2006

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!!

—Mommy of 3 Redheads

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Nov 19, 2005

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!

—Elegantlooks27

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Feb 24, 2011

This is a recipe that my grandmother used to make and my entire family loves it. It's funny to me that my mother & step-father make it and also my father & step-mother. We actually switch it up occasionally with marsala instead of sherry, both are good. My mother omits the cream of chicken soup and I like it that way better. It is one of those things that I can throw together real fast if I just have a tub of sour cream and a can of cream of mushroom soup. (I use one can of soup and 1/3 cup of sour cream, 1/4 cup of sherry).

—ytzgirl

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Nutrition

Calories
508 kcal
25%

Carbohydrates
23.5 g
8%

Cholesterol
110 mg
37%

Fat
29.2 g
45%

Fiber
0 g
0%

Protein
33.7 g
67%

Sodium
1678 mg
67%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sherry Wine Sauce Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 508
Calories from Fat: 263

% Daily Value *
Total Fat 29.2g 45 %
Saturated Fat 13.3g 67 %
Cholesterol 110mg 37 %
Sodium 1678mg 67 %
Potassium 547mg 15 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 0g 0 %
Protein 33.7g 67 %
Sugars 2.4g
Vitamin A 15 %
Vitamin C 4 %
Calcium 16 %
Iron 33 %
** Thiamin 16 %
Niacin 162 %
** Vitamin B6 41 %
** Magnesium 18 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.