This recipe is a wonderfully rich chicken dish that is extremely easy to prepare but tastes and looks like you spent hours in the kitchen.
I have been serving this for years and it is a family favorite. I like to make it on Sunday evenings to cap off our weekend with a really nice meal. It makes a great main dish to serve when you are serving a full course meal for company.
This saucy chicken goes very well with a wild rice side dish, colorful vegetable and warm rolls. Umm, Umm, Umm, life doesn't get any better!
5-6 Boneless Chicken Breasts or Thighs (you can also use a whole cut-up chicken)
1 can mushroom soup
1 can cream of celery soup
1/3 cup chicken broth
1/2 cup cooking Sherry
4 ounces Sharp Cheddar cheese, grated
6 oz. sliced mushrooms (optional)
Preheat oven to 325 degrees F.
Place chicken in 9x13 pan or large casserole dish.
Combine the remaining ingredients in a medium-large size pan, stir to incorporate and continue stirring until it begins to boil. Remove from heat and pour sauce over chicken.
Bake uncovered for 1.5 hours
Authored by +Terri Henkels
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