Chicken In Sherry Cream Sauce With Rice Pilaf

• Near East Rice Pilaf
• 4 boneless skinless chicken breasts
• 1 can Cream of Chicken soup
• 1/2 c. sour cream
• 1/4 c. sherry (Cooking sherry from the grocery store or cream sherry from the liquor store)
• 1 c. sliced mushrooms
• 1/2 onion - diced
• 1 TBS butter

1. Preheat oven to 350 degrees
2. 1. While rice is cooking, melt butter in a saute pan over med-hi heat. Add sliced mushrooms and onion and saute until onions are soft and translucent (about 6-7 minutes)
3. 2. Mix onions, mushrooms, sour cream and sherry together in a bowl.
4. 3. Place chicken breasts in a glass casserole dish and smother in the cream mix.
5. 4. Bake at 350 degrees for 1 hour.
6. 5. Prepare rice pilaf in the last 30 minutes of baking time.
7. Serve with rice pilaf.

chicken breasts, cream of chicken soup, sour cream, sherry, mushrooms, onion, butter

Taken from www.epicurious.com/recipes/member/views/chicken-in-sherry-cream-sauce-with-rice-pilaf-52127421 (may not work)