About     FAQ     Contact      Advertise With Us      Press   

Open in new window to print

Category: Entrée

Title: “Pearmund” Chicken


1 Package Perdue Boneless Chicken Tenders (not breaded)
Fresh, sliced mushrooms
8 oz. No-Fat Breakstone’s Sour Cream
1 or 2 cans Campbell’s Healthy Request Cream of Mushroom soup (If using entire package of noodles, then use 2 cans)
“No Yolks” Extra Broad Noodles (Cook ahead, run cold water & drain)
½ cup Pearmund Vin de Sol (or a good quality dry Sherry)


1. Preheat oven to 325°.
2. Stir together soup, sour cream, and Vin de Sol (or Sherry).
3. Place noodles in bottom of casserole dish add small amount of sauce.
4. Place chicken (straight from package) on top of noodles, add salt & pepper to taste.
5. Top with fresh, sliced mushrooms.
6. Cover with sauce.
7. Bake covered, one hour.

Wine Pairing: Pearmund Cellars Ameritage

Recipe provided by Pearmund Cellars, Broad Run, Virginia.




info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2021