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Ingredients1 h 25 m servings 289 cals
Original recipe yields 4 servings
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Per Serving: 289 calories; 11 g fat; 16.5 g carbohydrates; 26.4 g protein; 73 mg cholesterol; 1251 mg sodium. Full nutrition
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