Chicken with mushroom sauce

Preheat oven to 350°F (175°C).

Cut chicken into bite-sized pieces and remove skin. Slice the mushrooms into thin pieces.

In a large baking dish or ovenproof skillet, combine the canned mushroom soup, milk, and sherry, stirring until smooth.

Add the chicken pieces and sliced mushrooms to the sauce and stir gently to coat all ingredients evenly.

Cover the baking dish with foil or a lid and place in the preheated oven.

After 30 minutes, remove the foil and stir the chicken and sauce. Continue baking uncovered until the chicken is cooked through and tender, about 5 minutes more.

Remove from oven and let rest for 2-3 minutes before serving. The sauce should be creamy and the chicken fork-tender.