Creamy Sherry Chicken Bake Recipe

About this recipe

This high-protein dinner features tender chicken baked in a creamy sherry-infused sauce, served over a bed of flavorful rice. Perfect for those seeking a hearty and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 350G Typically Daylesford Organic Chicken Breasts
• 200G All Things Butter Unsalted Butter
• 395G Heinz Mayonnaise 395g
• - Longley Farm Freshly Soured Cream
• 50G Pepper Black Ground BWFO
• 750 Ml Pinos Claros White Rioja, 750Ml
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Forest Whole Foods Organic White Quinoa
• - Schwartz Paprika
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Season 6 chicken breasts with salt and pepper. Dip each breast in 1/2 cup melted butter and place them in a shallow baking dish.
3. 3. Pour 1/4 cup cooking sherry evenly over the chicken. Cover the dish with foil and bake for 1 hour.
4. 4. In a mixing bowl, combine 2 cans of cream of chicken soup, 1 tablespoon chopped parsley, 1 teaspoon paprika, 1/2 cup mayonnaise, and 1 cup sour cream. Mix until smooth.
5. 5. Once the chicken is done, remove it from the oven and pour the juices from the baking dish into the soup mixture. Stir well to combine.
6. 6. Remove the chicken from the bones (if applicable) and cut it into bite-sized pieces.
7. 7. In a 13 x 9-inch baking dish, combine 3 cups of cooked rice with half of the soup mixture. Stir until the rice is evenly coated.
8. 8. Arrange the chicken pieces on top of the rice layer.
9. 9. Pour the remaining soup mixture over the chicken, spreading it evenly.
10. 10. Return the dish to the oven and bake uncovered for 30 minutes at 350°F (175°C).
11. 11. Remove from the oven, let it rest for a few minutes, and serve warm.