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Sherried Chicken Parmesean Recipe

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This recipe for Sherried Chicken Parmesean, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Leone Family
Added: Wednesday, January 21, 2009


4 pieces boneless chicken breasts
2 - 10 1/2 oz cans Golden Mushroom Soup
1 - 8 oz can musrooms - drained
1/3 cup grated parmesean cheese
2 tbsp cooking sherry
Hot cooked rice
1 cup sour cream

Place chicken in 9"x13" baking dish. Top with combined soup, mushrooms, cheese & sherry.
Sprinkle with paprika.
Bake at 350 for 1 hour, or until chicken is tender.
Remove chicken from baking dish, keeping warm.
Stir sour cream into sauce in baking dish, add chicken back into dish & warm in oven for add'l 5 minutes.
Serve over cooked rice.




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