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“My mother made this when we were growing up and I always requested it for my birthday dinner. The chicken comes out so tender and juicy - yum. The sauce is wonderful over rice, but would be good over mashed potatoes or egg noodles. Thanks, Mom!!”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 304.75 g can cream of mushroom soup
  • 236.59 ml sour cream
  • 283.49 g can sliced mushrooms, with juice
  • 118.29 ml dry sherry or 118.29 ml cream sherry
  • 680.38 g chicken parts (you can pretty much use what you like, we like legs and breasts, but anything will work)

Directions

  1. Preheat oven to 350 degrees F.
  2. Plake chicken in a dutch oven.
  3. Mix other ingrededients together in a medium bowl.
  4. Pour mixture over chicken parts.
  5. Bake, covered, for 1 1/2 hours.

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