Chicken Breasts in Sherry Sauce


  • 6 chicken breasts, split & boned (large)
  • 1 can(s) dry sherry (use empty soup can to measure)
  • salt, pepper, paprika
  • 2 can(s) French onion rings
  • ½ pound(s) shredded sharp cheddar cheese
  • 2 can(s) cream of mushroom soup
  • 2 can(s) cream of celery soup

Lay chicken in shallow 9x12-inch baking dish. Season with salt, pepper and paprika. Cover with onion rings, then cover with shredded cheese. Mix sauce of mushroom soup, cream of celery soup and sherry; pour sauce over top. Bake at 350° for 1 1/2 hours. Serve with rice or wide noodles.

View full recipe at


Best Wine Deals

See More Deals

Snooth Media Network