What a tasty dish, the Sherry and Swiss cheese give such a great flavoring to this sauce. I did make a few changes since I had a ton of mushrooms to use up. I sauteed sliced mushrooms in some olive oil and minced garlic and green onions, and added that to the sauce mixture, also used about 2 tablespoons of fresh garden dill. I added a bit more than 1/4 cup sour cream. I didn't precook my chicken breast, just spiced them up with salt, pepper laid them in the dish with ample amounts of good sliced Swiss cheese and poured the sauce with mushroom mixture over it all. Baked at the specified 325 for 40 minutes and then topped with Panko bread crumbs mixed with some French fried onions that I also needed to use up and baked another 10 min until golden brown. No extra butter, in fact the soup was Healthy request and the sour cream light. The chicken was so moist and tender and the sauce makes this dish, I liked the added crunch topping also. We served with mushroom rice recipe on AR.
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What a tasty dish, the Sherry and Swiss cheese give such a great flavoring to this sauce. I...