Chicken a la Charlie Recipe - Allrecipes.com
Chicken a la Charlie Recipe

Chicken a la Charlie

Recipe by  

"Sour Cream Wine Chicken that won me a grand prize win and first place in the main dish category! It is easy and delicious. I named it after an old friend, Charlie, and added my own goodies to it. Serve over rice or noodles, if desired."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken pieces in a 9x13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning.
  3. In a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.
  4. Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2003

This recipe was a huge success at a dinner party that hosted. My husband and I couldn't wait to eat the leftovers. I premade the sauce, so that when my guest arrived all I had to do was combine it with the chicken and cook.

 
Most Helpful Critical Review
Aug 28, 2005

Really nothing special. I think the ingredients together had potential, but the dish would be better done on the stove top. Next time I'll brown the chicken, add the wine, then sautee the onions / mushrooms along with it. I'd add the soup / sour cream mixture afterwords and let it simmer until the chicken is cooked through.

 

46 Ratings

Jul 23, 2003

One month left until my girls' dance recital and my part time job at the studio ends for the summer! Until then, I have to rely on easy and quick dinners. This hit the spot Jacki! This recipe is fast and really good. I took Darla's advice and used sherry instead of wine. I love sherry in dishes and this was no exception. Thanks a heap!

 
Jan 09, 2007

This was really a hit at the potluck I brought it to. Served it with stuffing - yum!

 
Jan 23, 2003

Hate to be the first to give a negative review - - the wine / chicken flavor was good, but served over rice, it just didn't do it for us. DEFINITELY better once it sits a while and cools off. Although it was very easy and all ingredients were readily available, I won't make this one again. Sorry

 
Feb 08, 2010

FANTASTIC!!! We made the following changes to feed our family of four. We reduced it to 6 chicken breasts but kept the ingredients the same. We sauted the onion and threw it and the mushrooms (canned) right in with the sauce that I whisked together cold and set aside. We pre cooked the chicken to about 2/3 done in a chicken fryer. then put it all together in a 9x13 as specified and baked 400 for 30 min. We served it over whole wheat penne pasta. So it was a pasta dish! We all had more than enough and their were leftovers!

 
Mar 04, 2007

Excellent, moist chicken! I cut the breast halves in half again (16 pcs.,) used only one can of soup (crm. of mushroom,)added all rest of the ingredents together, and poured it on top. My husband loved it!

 
Sep 28, 2004

Great recipe! I used sherry instead of wine - like others suggested. I also used a red onion and spread it in the bottom of the pan, loaded on my favorite seasonings, put the chicken on next, then topped with the mushrooms. I then covered with the sauce and baked. I only used 4 chicken breasts - that way there was a ton of "gravy" so I could serve all in crusty bread bowls.

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 590 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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