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Chicken Breast Baked In Sherry


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  • 6 chicken breasts - (to 8) skinned
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 cup sherry or white wine
  • 2 garlic cloves pressed
  • 4 tablespoons minced parsley
  • 4 tablespoons slivered blanched almonds


Servings 6


Step 1

Mix soup together; add wine and garlic. Place half the chicken in a casserole. Cover with soup mixture and sprinkle half the parsley and almonds on top. Repeat a second layer.

Cover and cook in a 350 degree oven for 1 1/2 hours. Server over rice or noodles.

This recipe yields 6 to 8 servings.

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