| | Baked Chicken with Sherry Mushroom Sauce 1 pound of cooked chicken pieces or 1 cooked chicken, split into halves
one 10 1/2 ounce can of condensed cream of chicken soup
one 2 ounce can of mushroom stems and pieces
1/4 cup of dry sherry or water
1/4 to 1/2 teaspoon of tarragon leaves
1/8 teaspoon of garlic powder
1/2 teaspoon of Worcestershire sauce |
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Preheat oven to 400ºF. Place the chicken in ungreased baking pan. Mix the soup, mushrooms with liquid and the remaining ingredients, pour over chicken. Bake until the chicken is hot and the sauce is bubbly, about 20 minutes. Makes 2 servings |
