Reviewed: Dec. 10, 2011

Made this tonight for me and my wife, substituted a can of golden mushroom soup, added sauteed mushrooms and onions, added 4 oz. cream cheese, added 1 cup artichoke hearts. Was tempted to add garlic but did not want it to steal the flavor of the cream sherry, so did not add it. Served this over linguine. Oh, my goodness was it ever good! I just had to brag about it on my Facebook page!

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Reviewer:

James

Reviewed: Mar. 10, 2011

This was a winner in my house! Very easy! I used white wine instead of sherry.

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Reviewer:

Cooking Level: Expert

Living In: Owings Mills, Maryland, USA

Reviewed: 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).

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Reviewer:

ytzgirl

Reviewed: Dec. 9, 2009

Terrific! easy & delicious.

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Reviewer:

matricia

Cooking Level: Expert

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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Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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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Reviewer:

yummy18

Cooking Level: Expert

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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Reviewer:

Ashley

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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Reviewer:

Home Town: Vancouver, Washington, USA

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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Reviewer:

Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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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