simple and effortless Serve with spaghetti or rice.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¼ cup dry sherry
- 8 small white onions, peeled
Instructions
- In a large skillet, brown chicken in oil. Pour excess oil off.
- Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.
Nutrition Facts
| Calories | 537 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 10 g |
| Sodium | 524 mg |
| Sugars | 5 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it!
Both my husband and I loved this dish. The only thing I did differently was to use my own cream of mushroom soup and I baked the dish covered at 350 for 45 mins and let it sit for 15 mins. instead of simmering this made for less reduction of the sauce.
Good flavor, very simple but not enough sauce for serving with pasta. We used boneless chicken breast cut in smaller portions, added fresh mushrooms , salt, pepper and left out the onions then simmered about 20-25 minutes until chicken was done and & sauce was thickening up. We would do this again and double the sauce and perhaps toss in some asparagus.