Reviewed: Oct. 29, 2009

Delicious but needs a little tweaking. My husband suggested that maybe next time I could add mushrooms, and some parsley for some color. I halved the recipe and had an abundance of sauce as well so I recommend cutting back to anyone reading the recipe.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: 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.

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yummy18

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

only used half the recommended soups and sour cream. before I put the chicken in the soup mix, I dusted them with a little salt, pepper, garlic powder, and onion powder. It still seemed like I could have cut the soup mixture down even more but got rave reviews on this one.

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Ashley

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Reviewed: 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.

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MJ

Home Town: Vancouver, Washington, USA

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Reviewed: Jun. 30, 2008

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.

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 12, 2007

My husband and I weren't too thrilled over this recipe. It was kind of bland. I added 2 cloves crushed garlic, salt, and pepper and it still wasn't that great. Plus it made WAY too much sauce. It was a total waste. I used maybe 1/4 of it. The rest got thrown out. It wasn't bad, but I'll probably never make this again.

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kimiko611

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

Very good! Very simple! The sauce made a tasty gravy for potatoes. Will probably halve the amount of sauce next time, and will probably add mushrooms. Outstanding!

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mamacas71

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

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Reviewed: Oct. 27, 2007

this was a tasty recipe, I added a few things fresh mushrooms and sweet onions and a little fresh garlic. I sauted the three adding a little color to the dish. enjoy :-)

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JLYNNSMITH

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Central Point, Oregon, USA

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Reviewed: Apr. 17, 2007

This was a very good recipe! The sauce was very tasty and might try it on potatoes at some point. My only real gripe was that it was a little dense for my liking. I added less soup than called for, and it was still pretty dense. Great, unique flavor though.

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emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Mar. 6, 2007

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.

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Lilly

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 8, 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.

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KAYCJ

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 10, 2007

The family LOVED this recipe! We cook it at least twice a month!

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ECRISHER

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 25, 2006

Found the recipe to be very good. It won't be on the regular menu, but will be one we have every so often.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Jun. 12, 2006

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.

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DYLANSMOM3

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Reviewed: 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!!

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Mommy of 3 Redheads

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2006

so good and so easy! a definite keeper.

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SADIE2004

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Reviewed: 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!

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Elegantlooks27

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Reviewed: Nov. 21, 2004

Perfect! It's incredibly easy, but tastes very refined. I grilled the chicken first, so it had wonderful grill marks that added to the visual appeal. The first time I made this I halved the recipe but still used 2/3 cup sherry, so it tasted distinctly like sherry and got mixed reviews. The second time, however, it was amazing.

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OATMEALPIE

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Reviewed: Jan. 5, 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.

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ANONISGOOD

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Reviewed: Dec. 21, 2002

My boyfriend is tired of baked or fried chicken so tried this out on him. He raved about it. The sauce is perfect as gravy over mashed potatoes. Definitely a keeper and very easy to make.

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