Looking for an easy to make weeknight dinner that doesn’t involve a whole lot of prep work? I’ve got just the recipe for you today! It’s one of my mom’s staple recipes during a busy work week and one that anyone even a newbie to cooking can create.
Growing up my family ate a lot of chicken. Almost every night we had chicken. My mom would make chicken 5 different ways for the 5 days of the week. She always got creative with her recipes. But one chicken dish she made is incredibly easy and affordable to make.
Mom’s Chicken & Wine Sauce was a favorite in my house. My brother and I would often ask for it. She would serve it with yellow rice which at the time I disliked. (Now I don’t mind it so much!) When she gifted my brother and I cookbooks with her recipes for Christmas one year this recipe was in it.
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
3/4 Cup Cooking Sherry
Preheat oven to 350 degrees. Combine soup, sour cream and cooking sherry in a bowl and pour mixture over chicken breasts.
Top off your mixture with a dash of paprika.
Pop the casserole dish in the oven for an hour. Remove and serve with your choice of rice.
I love how simple this recipe is to make. This recipe is a bit time-consuming but what is so great about it is you can pop it in the oven and do other things. Laundry, dishes or sitting on the couch with your oh so cuddly dog. Overall this recipe is very affordable to make.
Gus looking slightly impatient with me to cuddle him instead of cook! He’s supposed to be my kitchen helper not distractor!