Sour Cream Mushroom Chicken Recipe -
Sour Cream Mushroom Chicken Recipe

Sour Cream Mushroom Chicken

Recipe by  

"This is really good. Great for company also. Serve chicken and sauce over noodles if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2003

Very tasty. I made it in the crockpot and let it simmer all day. The chicken was so tender.

Most Helpful Critical Review
Oct 16, 2006

this was just ok, nothing very special about it. a bit plain.

Oct 30, 2003

This recipe is really good but tastes similar to chicken Jeruselum. In a saucepan, I warmed the soups, sour cream, wine and spices and stirred until smooth. Then, I placed the chicken and mushrooms in the baking dish and poured the mixture on top. Approx 5 min before chicken was done, I steamed chopped broccoli and sprinkled over the top and served all over angel hair pasta. Very tasty and would recommend.

Dec 02, 2005

I changed nothing. It was AWESOME. This is truly a five star if ever there was a five star. Nothing hard to do, common ingredients, and it tasted liked it took all day to prepare. My wife really likes this one and asked that we have it again soon. Can't say enough good words. I read reviews, but, like so many others I felt I have to make it as described to know what if anything needed changing. NO Changes here. Thanks for the great recipe Mary Ann.

May 26, 2005

great recipie. an easy substitution for the wine is chicken broth because it really needs the liquid. for some additional flavor I add white pepper. I have made it over and over again.

Jan 30, 2007

A really tasty sauce over chicken served with egg noodles! I also cut this recipe down, used cream of mushroom soup, wine, sour cream, and real garlic. I browned the chicken in a splash of olive oil and garlic and onion before adding to the sauce in the baking pan. The sauce is very tasty, the entire dish came together quickly and easily. I will definitely make this again!

Feb 27, 2006

Very good, quick way to use leftover chicken. For two people, I used 1 can of mushroom soup and about 1/2 cup sour cream (low fat), 1/3 cup wine. Sauteed green onions with the mushrooms, added the liquids and simmered for 10 minutes, then added chopped up leftover roast chicken; I also added some seasoning salt (Pappy's Choice). That added some punch. Served over rice.

Jan 20, 2006

This is probably the third or fourth chicken/cream of whatever soup/mushroom dish I've made, and I would definitely say it's the best. The sour cream and wine (I just used a splash of wine, as it was cheap plonk) really gave it a pleasant richness. I didn't have much time in the kitchen so I browned bite-size pieces of chicken in olive oil, added the onion and mushrooms, and cooked til soft, then stirred in the sauce ingredients. Thanks for a quick and easy recipe!


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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 975 mg
  • 39%

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

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