I updated this for my taste and for the current era....I got away from canned and bottled mushrooms long ago. And I see this is from '72! So I used 3 chicken breasts (red bird farms), used 1/2 cup of yogurt instead of the sour cream, added 1 cup of table cream (left over from another recipe), browned fresh mushrooms, added 1 T. of Worcestershire, 1 T. of bouquet garni, and the pan dripping from the browned chicken. Baked it in a glass cake pan with foil. Served with sides of wild rice/white rice and steamed broccoli, carrots, and cauliflower. Still rich, and everyone ate it up.
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I updated this for my taste and for the current era....I got away from canned and bottled...