Best 9 Sherried Chicken And Fettuccine Casserole Recipes

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Indulge your taste buds with a delectable journey into the world of "Sherried Chicken and Fettuccine Casserole." This classic dish, a symphony of flavors, combines tender chicken, creamy fettuccine, and a rich, savory sherry sauce, creating a culinary masterpiece that will tantalize your senses.

Our comprehensive guide features a collection of carefully curated recipes, each offering a unique take on this timeless casserole. From the classic version, featuring a velvety sauce made from dry sherry, to variations that incorporate white wine, mushrooms, and even a touch of Dijon mustard, we have something to satisfy every palate.

Whether you're a seasoned cook looking to elevate your repertoire or a novice seeking a foolproof introduction to this iconic dish, our recipes are meticulously crafted to ensure success. With step-by-step instructions, insightful tips, and a treasure trove of flavor combinations, we'll guide you through the process of creating a "Sherried Chicken and Fettuccine Casserole" that will leave your dinner guests raving.

So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will redefine your perception of comfort food. Let's dive into the delightful world of "Sherried Chicken and Fettuccine Casserole"!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH A SHERRY MUSHROOM SAUCE



Chicken with a Sherry Mushroom Sauce image

One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.

Provided by Kit

Time 50m

Number Of Ingredients 8

4 Chicken Breasts
Salt and Pepper
2 tablespoons Butter
2 cloves of Garlic (crushed or chopped)
8 ounces Sliced Mushrooms (I like baby bella)
1 cup Dry Sherry
1/3 cup Heavy Cream
1/2 teaspoon Thyme

Steps:

  • Heat your oven to 350 degrees.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
  • Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet!)
  • After 30 minutes in the oven the chicken should be done - serve it with pasta or rice pilaf. Spoon the sauce over the top.

SHERRIED CHICKEN AND FETTUCCINE CASSEROLE



Sherried Chicken and Fettuccine Casserole image

Make and share this Sherried Chicken and Fettuccine Casserole recipe from Food.com.

Provided by little_wing

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

8 ounces fettuccine pasta
1 onion, chopped
2 garlic cloves, minced
1 large red bell pepper, cut into strips
8 ounces mushrooms, sliced
2 tablespoons butter
4 tablespoons flour
2 cups chicken broth
1/2 cup dry sherry
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper
1 1/2 cups cooked chicken
2 tablespoons light cream
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 375.
  • Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm).
  • Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender.
  • Add flour and cook for 1 minute.
  • Add sherry, broth, salt and pepper and bring to a boil.
  • Stirring constantly, cook 2-3 minutes.
  • Mix together pasta, chicken, cream and vegetable sauce.
  • Pour into a shallow casserole dish and top with cheese.
  • Bake 30 minutes or until browned and bubbly.

SWISS SHERRY CHICKEN



Swiss Sherry Chicken image

An elegant chicken dish for family and friends. You can leave dill out; it just gives the dish a little bit of extra flavor.

Provided by Janet Schaufele

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breasts
salt and pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sherry
¼ cup sour cream
1 cup croutons
½ cup butter, melted
⅛ teaspoon dried dill weed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
  • In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
  • Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 11.1 g, Cholesterol 138.2 mg, Fat 32.2 g, Protein 33.9 g, SaturatedFat 17.7 g, Sodium 729.3 mg, Sugar 1.5 g

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 20

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
  • Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
  • Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
  • Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CHICKEN FETTUCCINE CASSEROLE



Chicken Fettuccine Casserole image

This chicken and pasta casserole is easily baked using Progresso® chicken broth and is ready for dinner in even less than an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 package (9 oz) refrigerated fettuccine
3 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup half-and-half
1 1/2 cups cubed cooked chicken
1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
2 slices bacon, crisply cooked and crumbled
3 tablespoons shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.
  • Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

Nutrition Facts : Calories 530, Carbohydrate 51 g, Cholesterol 140 mg, Fiber 3 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 760 mg

SHERRIED CHICKEN



Sherried Chicken image

This is a very good recipe that I found in Bon Appetit many, many years ago. It is a good family dinner, but is nice enough for company.

Provided by Toby Jermain

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 large boneless skinless chicken breast halves, fat discarded,washed,and patted dry
seasoning salt
fresh ground black pepper
4 tablespoons butter
1/2 cup good quality dry sherry (NOT cooking sherry!)
1 (10 ounce) jar button mushrooms, liquid reserved,about
unseasoned chicken broth or water, as needed
1 package dry chicken gravy mix
1 cup sour cream
hot cooked rice or mashed potatoes, as accompaniment

Steps:

  • Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
  • Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
  • Remove chicken to serving dish.
  • Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
  • Carefully blend liquid and chicken gravy mix in Dutch oven.
  • Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
  • Blend in sour cream, and add mushrooms.
  • Heat, but do not allow to boil!
  • When sauce is smooth and hot, pour over chicken breasts.
  • Serve with fluffy rice or mashed potatoes.

CHICKEN FETTUCCINE CASSEROLE



Chicken Fettuccine Casserole image

Make and share this Chicken Fettuccine Casserole recipe from Food.com.

Provided by Chai Latte 2 Go

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 (9 ounce) package refrigerated fettuccine
3 tablespoons butter
3 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1/2 cup half-and-half
1 1/2 cups cubed cooked chicken
1/2 cup sun-dried tomato packed in oil, drained and cut into thin strips
2 slices bacon, crisply cooked and crumbled
2 tablespoons shredded parmesan cheese

Steps:

  • Heat oven to 350 degrees. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. heat to boiling, stirring constantly; remove rom heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.
  • Add fettuccine to chicken mixture; toss genly to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

SHREDDED CHICKEN CASSEROLE



Shredded Chicken Casserole image

This is an easy shredded chicken casserole to put together. Not a great deal of hassle, but it tastes really good. Great served with a salad and homemade bread.

Provided by Deanna

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 8

Number Of Ingredients 7

¾ cup frozen peas
1 ½ cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of celery soup
½ cup milk
2 tablespoons chopped onion
1 ¾ cups dry bread stuffing mix (such as Pepperidge Farm®)
½ cup salted butter, melted

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
  • Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
  • Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
  • Cover and bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 38.9 g, Cholesterol 56.8 mg, Fat 18.3 g, Fiber 2.3 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 1106 mg, Sugar 5.7 g

SHERRIED CHICKEN



Sherried Chicken image

Make and share this Sherried Chicken recipe from Food.com.

Provided by Chef TraceyMae

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken breast halves, boneless and skinless
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
3/4 cup butter
3/4 cup mushroom, sliced
1 1/2 cups chicken broth
6 tablespoons sherry wine
1 1/2 teaspoons rosemary
wild rice, cooked

Steps:

  • Preheat oven to 350 degees.
  • Shake chicken pieces with salt, pepper, and paprika in a bag.
  • Brown in half the butter.
  • Remove to casserole and add remaining butter to the pan.
  • Add mushrooms and cook until tender.
  • Sprinkle flour over mushrooms.
  • Stir in chicken, broth, sherry and rosemary.
  • Pour this mixture over chicken and bake for 45 minutes.
  • Serve with wild rice.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will be. Look for fresh, organic ingredients whenever possible.
  • Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space so that it can brown evenly. Otherwise, it will steam and become tough.
  • Cook the pasta al dente: The pasta should be cooked until it is just tender, but still has a slight bite to it. This will help it hold its shape and prevent it from becoming mushy.
  • Don't boil the sauce: When making the sauce, bring it to a simmer and then reduce the heat to low. Simmer the sauce for at least 30 minutes, or until it has thickened and the flavors have melded together.
  • Use a good quality cheese: The cheese is one of the most important ingredients in this dish, so make sure to use a good quality cheese that melts well. A sharp cheddar or Parmesan cheese would be a good choice.

Conclusion:

Sherried Chicken and Fettuccine Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve at a potluck or party. The combination of the tender chicken, creamy sauce, and flavorful fettuccine is sure to please everyone. So next time you're looking for a quick and easy dinner recipe, give Sherried Chicken and Fettuccine Casserole a try.

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