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Chicken Breasts in Sherry Sauce Recipe

Ingredients
  • 6 chicken breasts, split & boned (large)
  • 2 cans French onion rings
  • 1/2 pound shredded sharp cheddar cheese
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 1 can dry sherry (use empty soup can to measure)
  • salt, pepper, paprika
Directions
Lay chicken in shallow 9x12-inch baking dish. Season with salt, pepper and paprika. Cover with onion rings, then cover with shredded cheese. Mix sauce of mushroom soup, cream of celery soup and sherry; pour sauce over top. Bake at 350° for 1 1/2 hours. Serve with rice or wide noodles.
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