Easy Wine Chicken


"Quick and easy chicken bake using soup and cooking wine."
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1 h 25 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
  3. Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.


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So easy, and really good! I won't cook it so long next time though.

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