Ingredients
- Servings: 4
- 6 chicken breasts
- 2 cans cream of mushroom soup
- 16 ounces sour cream
- 1/2 cup sherry wine
Recipe
- 1 combine soup, sour cream in a large baking dish.
- 2 mix in sherry until smooth.
- 3 wash and dry chicken.
- 4 submerge chicken in mixture.
- 5 put in 350 oven for app.
- 6 45 minutes, or until bubbling and edge of sauce barely brown.
- 7 serve over rice with lots of sauce and asparagus.
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