Baked Chicken With Sherry-Mushroom Sauce
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A home-kitchen version of baked chicken with sherry-mushroom sauce, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. ready-to-serve chicken pieces (4 or 5) or 1 ready-to-serve chicken, split into halves, boil chicken first
- 1 (10 1/2 oz.) can condensed cream of chicken or mushroom soup
- 1 (2 oz.) can mushrooms stems and pieces
- 1/4 c. dry sherry or water
- 1/4 to 1/2 tsp. tarragon leaves
- 1/8 tsp. garlic powder
- 1/2 tsp. Worcestershire sauce
Method
Heat oven to 400°.
Place chicken in ungreased baking pan, 9 x 9 x 2-inches. Mix soup, mushrooms (with liquid) and remaining ingredients.
Pour over chicken.
Bake until chicken is hot and sauce is bubbly, about 20 minutes.
Yields 2 servings.
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