Baked Chicken with Vegetable Sauce

Preheat oven to 350°F. Arrange the cut-up chicken pieces in a single layer in a 9x13-inch baking dish, skin side up.

Sprinkle the seasoned salt evenly over the chicken pieces.

In a medium bowl, whisk together the condensed cream of mushroom soup, half and half, and dry sherry until smooth.

Stir the sliced green onions and drained mushrooms into the soup mixture until combined.

Pour the sauce evenly over the chicken in the baking dish, making sure to coat all pieces.

Cover the baking dish with aluminum foil and bake for 35 minutes.

Remove the foil from the baking dish and gently stir the thawed green peas into the sauce around the chicken.

Return the uncovered dish to the oven and bake for an additional 10 minutes until the chicken is cooked through and the sauce is heated through.

Serve the baked chicken and vegetable sauce over hot cooked rice, dividing evenly among four plates.