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Sherried Chicken Supreme

Submitted by Anne Brigham, Mt. Stewart

2 Tbsp. butter or oleo
2 Tbsp. salad oil
6 large chicken breasts
1 can cream of chicken soup
1/2 cup light cream
1/2 cup dry sherry
1 can drained pineapple tidbits
1/2 cup sliced seedless green grapes
1 can (6 oz.) drained sliced mushrooms

Heat oven to 350 F. Heat butter and oil in a baking dish (131/2x9x2­inch). Place chicken pieces in dish and bake uncovered for 1 hour. Heat soup, cream and sherry in a saucepan, stirring constantly. Stir in pineapple, grapes and mushrooms. Remove baking dish from oven and drain off fat. Pour soup mixture over chicken. Cover with foil and continue baking until tender (about 15­20 minutes). Garnish with clusters of green, seedless grapes. Makes 6 servings (or 3 with large appetites).

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