I received this recipe years ago from a coworker and it has been a staple in our dinner rotation since then. I modified the original recipe to meet our tastes and to make it more balanced with some vegetables. I also use organic ingredients, but that is certainly optional.
This is a very easy and simple recipe, and a family favorite. I have even served it at larger family gatherings with positive feedback (double or triple the recipe). The sauce is creamy with nice flavor. I've spiced it up with red pepper flakes. I am sure other stir fried vegetables would also work with this dish. Feel free to experiment!
The recipe as written serves my family of 4 with hearty appetites.
2 cans condensed cream of chicken soup
2 cans condensed cream of mushroom soup
16 oz sour cream
1 cup sherry
6 boneless chicken breasts (I cut them in half crosswise if they are large)
1 lb package of pasta (prepared as directed on package)
Large onion, sliced half and then sliced thinly
8 oz fresh mushrooms, sliced (Or more if you like. I like using Crimini/Baby Bellas)
4-6 oz fresh baby spinach (or more if you like)
olive oil
Parmesan cheese
Red pepper flakes (opt)
Preheat oven to 350 degrees.
In a large bowl, mix both soups (undiluted), sour cream and sherry until blended.
Place chicken breasts in a 9 x 13 baking pan. Pour sherry/soup sauce over the breasts.
Bake in preheated oven, uncovered, for about 45 minutes or until chicken is cooked through and no longer pink inside.
While chicken is baking, prepare pasta according to package directions and drain.
In large fry pan, saute sliced onion in olive oil until tender.
Add sliced mushrooms and saute until nearly tender.
Add fresh baby spinach to mushroom/onion mixture and saute until spinach is wilted.
Serve chicken and sauce on top cooked pasta with sauteed vegetable mixture.
Garnish with freshly grated Parmesan cheese and sprinkle with crushed red peppers.
This is a very easy and simple recipe, and a family favorite. I have even served it at larger family gatherings with positive feedback (double or triple the recipe). The sauce is creamy with nice flavor. I've spiced it up with red pepper flakes. I am sure other stir fried vegetables would also work with this dish. Feel free to experiment!
The recipe as written serves my family of 4 with hearty appetites.
2 cans condensed cream of chicken soup
2 cans condensed cream of mushroom soup
16 oz sour cream
1 cup sherry
6 boneless chicken breasts (I cut them in half crosswise if they are large)
1 lb package of pasta (prepared as directed on package)
Large onion, sliced half and then sliced thinly
8 oz fresh mushrooms, sliced (Or more if you like. I like using Crimini/Baby Bellas)
4-6 oz fresh baby spinach (or more if you like)
olive oil
Parmesan cheese
Red pepper flakes (opt)
Preheat oven to 350 degrees.
In a large bowl, mix both soups (undiluted), sour cream and sherry until blended.
Place chicken breasts in a 9 x 13 baking pan. Pour sherry/soup sauce over the breasts.
Bake in preheated oven, uncovered, for about 45 minutes or until chicken is cooked through and no longer pink inside.
While chicken is baking, prepare pasta according to package directions and drain.
In large fry pan, saute sliced onion in olive oil until tender.
Add sliced mushrooms and saute until nearly tender.
Add fresh baby spinach to mushroom/onion mixture and saute until spinach is wilted.
Serve chicken and sauce on top cooked pasta with sauteed vegetable mixture.
Garnish with freshly grated Parmesan cheese and sprinkle with crushed red peppers.
RSS Feed
