Aunt Betty'S Sherried Chicken And Cheese
A comforting chicken dish featuring tender pieces baked in a creamy sherry-based sauce with melted cheddar, green onions, and paprika. Perfect for family dinners or entertaining, it pairs wonderfully with pilaf rice and offers rich, savory flavors with a hint of elegance.
Ingredients
Instructions
- Arrange chicken pieces in a single layer in a shallow baking pan.
- Scatter sliced green onions over the chicken.
- Sprinkle grated cheddar cheese and paprika on top.
- Blend the condensed cream of chicken and celery soups with sherry.
- Pour the soup mixture over the chicken and toppings.
- Bake uncovered at 325°F for about 2 hours, or until the chicken is fork-tender.
Tips & Substitutions
For added flavor, consider marinating the chicken in the cream soups mixed with sherry for a few hours or overnight. If you don't have cheddar cheese, a blend of mozzarella and Monterey Jack can work well. Adjust the amount of paprika to your heat preference, and feel free to add garlic powder or onion powder for extra depth. This dish can also be made in advance for a quick weeknight meal.
Serving Suggestions
This dish pairs beautifully with steamed green beans or a fresh garden salad for a balanced meal. It also goes well with rice or mashed potatoes, allowing you to soak up the delicious sauce. For a heartier option, serve alongside creamy Chicken Noodle Casserole or crusty bread to complement the flavors.
Storage & Reheating
Leftover sherried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through. You can also microwave it on medium power, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Betty'S Sherried Chicken And Cheese contains roughly 233 calories, with 11g protein, 24g carbohydrates, and 14g fat. It is an excellent source of vitamin A (81% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 856mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken pieces can be used, but reduce the baking time to about 1 to 1.5 hours, checking for doneness. Boneless cuts will cook faster, so ensure they reach an internal temperature of 165°F for safety.
What can I substitute for sherry in this recipe?
If you don't have sherry, you can use white wine or a splash of apple cider vinegar mixed with a bit of water as a substitute. The goal is to add acidity and depth to the dish. Alternatively, omit it for a non-alcoholic version, and add a little extra seasoning.
Can I freeze the leftovers?
Yes, you can freeze the sherried chicken for up to 2 months. Make sure to store it in a freezer-safe container. To reheat, thaw overnight in the refrigerator, then bake at 325°F until warmed through, ensuring it reaches 165°F for safe consumption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).