Chicken a la Gaynor
By Paula DeenJUMP TO RECIPE
- 2 lbs or vignettes chicken wings
- 1 (10 oz) can condensed cream of chicken soup
- 1 (3 oz) can sliced mushrooms
- 8 oz sour cream
- 2 oz whole milk
- 2 oz cooking sherry
Clean and dry chicken. Lightly season with seasoned salt. Bake in oven at 425 °F skin side up until brown and crispy on top.
While chicken bakes, pour chicken soup and sour cream into a sauce pan slowly adding milk, sherry, and mushrooms (in that order) until smooth. Put aside.
When chicken is brown, approximately 45 minutes, pour soup mixture over chicken and return chicken to the oven for 20 minutes.
Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine for a sumptuous meal that’s ready in an hour and tastes like you’ve been cooking all day long.