Baked Chicken With Sherry-Mushroom Sauce

Ingredients

• 1 lb ready-to-serve chicken pieces 4 or 5 or 1 ready-to-serve chicken split into halves boil chicken first
• 1 10 12 oz can condensed cream of chicken or mushroom soup
• 1 2 oz can mushrooms stems and pieces
• 14 c dry sherry or water
• 14 to 12 tsp tarragon leaves
• 18 tsp garlic powder
• 12 tsp Worcestershire sauce

Directions

1. Heat oven to 400
2. Place chicken in ungreased baking pan 9 x 9 x 2-inches Mix soup mushrooms with liquid and remaining ingredients
3. Pour over chicken
4. Bake until chicken is hot and sauce is bubbly about 20 minutes
5. Yields 2 servings