smokey sherry chicken

BE SURE TO CHECK OUT AN UPDATED (AND SKILLET!) VERSION OF THIS FAMILY FAVORITE HERE.

this smokey sherry chicken is my all-time favorite chicken.  hands down.  i would always request this chicken and my brother would always request hawaiian chicken (which i’ll make soon, don’t worry).  i was scared to make it, because i was worried i would mess it up.  NO MESSING THIS ONE UP.  it is SO easy, and SO delicious.  i’ve literally eaten the leftovers at work for 2 days now.  i’m sad its about to be gone.  but since its so easy to make i’ll just have to try it again :).  Pat was skeptical, as always, but he loved it as well.  he even ate it twice in one night as a late night snack.

what i love most about his recipe now that i’ve made it, is that there is barely any prep.  you mix together the sauce, pour over the chicken, and bake.  its that easy.  below are pics of the prep.  you lay the dried beef in a single layer on the pan, put your chicken on top, pour over your sauce (the sauce is relatively thick, so you might want to spread it over the chicken evenly) and then add your prosciutto or bacon.  this step is mostly for taste.  i prefer prosciutto but bacon is also very tasty.

smokey sherry chicken

now you’re ready to serve! minute rice or baked potato are the perfect compliments to this dish.  i love to use the extra sauce on my baked potato.  um…amazing.  i know i say i love everything i’ve made so far…but this is my all-time favorite.  throw our your dinner plans and make this tonight.  (pat and i are on the wedding diet.  substitute low-fat sour cream if you wish to make this slightly healthier!)

smokey sherry chicken

smokey sherry chicken

Smokey sherry chicken
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Ingredients

  • 8 Chicken Breasts or 10-12 Chicken Strips* - Boneless and Skinless
  • 1 pkg. Dried Beef
  • 8 oz. Sour Cream
  • 1 can Cream of Mushroom Soup
  • 1/4 c. Dry Sherry
  • 3-4 Slices of Bacon or Proscuitto

Instructions

  1. Preheat the oven to 325 degrees.
  2. Spray a 8 x 10 casserole dish with cooking spray.
  3. Cover the bottom of the pan with the Dried Beef in a single layer.
  4. Place the chicken on top of the Dried Beef.
  5. Mix together: sour cream, soup and sherry.
  6. Pour the sour cream mixture on the chicken.
  7. Place the bacon or proscuitto strips on top.
  8. Cover losely with aluminum foil and bake for 1/2 hour.
  9. Take off the foil and continue baking 45-60 minutes more.
  10. If using Chicken Strips, reduce the baking time to 1 hour.
  11. This is delicious served with rice or a baked potato.
  12. ENJOY!!
7.8.1.2
2109
https://www.thecookierookie.com/sherry-chicken/
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Calories
2120.83 cal
Fat
113.28 g
Carbs
2.25 g
Protein
257.84 g


Click Here For Full Nutrition, Exchanges, and My Plate Info



BE SURE TO CHECK OUT AN UPDATED (AND SKILLET!) VERSION OF THIS FAMILY FAVORITE HERE.

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Comments

Meggan
This looks delicious and I can't wait to try it soon.. one question, what exactly is dry beef and where would I find that in the store? Thank you! :)
    becky gall hardin
    I had such a hard time finding it too!! this was my FAVORITE recipe my mom made growing up and I definitely had to call her from the grocery store asking the same question :). in my grocery store it is in the canned vegetable or canned meat aisle...in a glass jar. I had to ask one of the staff. its just strips or circles of dried beef...sometimes also called 'chip beef'. it kind of looks like salami. (you can see in the prep picture how it comes in circles). if you can't find it, you could use prosciutto instead and that would be good! hope you like it, let me know how it turns out!!! thanks for stopping by :)
      Meggan
      Thank you so much for replying back so quickly! I will be on the lookout tomorrow when I go shopping! Can't wait to try this!
penny hart
I would like calorie information on your recipes
    becky gall hardin
    I agree. I really need to look into apps that will do that for me. i'll get researching!
Kate
Any ideas on a substitute for the cream of mushroom soup? My family won't touch it if they see the mushrooms.
    Becky Hardin
    You could blend up the soup to make the mushrooms super super small, or possible use a different "cream of" soup. I do love the flavor it adds, so maybe just blending it up would do the trick! Hope you all love it :)
      Anne F.
      Don't mean to butt in, but cream of chicken soup would probably be really good. It is my favorite of cream soups to cook with.
Carol
This looks delish. WHere woukd i find dried beef? Is it some kind of jerky, how is it pa kaged, etc?
    Becky Hardin
    Hi! Usually its in a jar in the condiment section. I had to ask someone at my grocery store. It looks kind of like thin pepperoni. Hope you love the recipe! It's one of our favorites :)
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