Recipe by Jacki Remsberg
"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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skinless, boneless chicken breast halves
salt and pepper to taste
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
fresh sliced mushrooms
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.
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.
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!
This was really a hit at the potluck I brought it to. Served it with stuffing - yum!
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
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken a la Charlie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 108
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