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Ingredients
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2 (10.5 ounce) cans cream of chicken soup
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5 fluid ounces cooking sherry
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4 skinless, boneless chicken breast halves
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salt and ground black pepper to taste
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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.
Nutrition Facts (per serving)
289 | Calories |
11g | Fat |
17g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 289 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 16% |
Cholesterol 73mg | 24% |
Sodium 1251mg | 54% |
Total Carbohydrate 17g | 6% |
Total Sugars 1g | |
Protein 26g | 53% |
Vitamin C 0mg | 0% |
Calcium 33mg | 3% |
Iron 3mg | 14% |
Potassium 243mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.