Recipe by Mary Ann Benzon
"This is really good. Great for company also. Serve chicken and sauce over noodles if desired."
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1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
dry white wine
fresh sliced mushrooms
ground black pepper
skinless, boneless chicken breast halves
chopped fresh parsley, for garnish
Very tasty. I made it in the crockpot and let it simmer all day. The chicken was so tender.
this was just ok, nothing very special about it. a bit plain.
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Mushroom Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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