We liked this recipe a lot, but I tweaked it a bit. I didn't have Cream of Mushroom soup (which I usually do!), so when I went to make this I had to use what I had which was Cream of Chicken. I browned the thighs in butter and sprinkled only Paprika on them. I wanted a lot of sauce so I used two cans of Cream of Chicken soup, probably over two cups of sour cream (which I think helps cut the problem of saltiness)and the rest of the recipe ingredients plus a bit of heavy cream to thin it a bit. I deglazed the pan with white wine, added whole mushrooms and cooked a bit. Poured the sauce over the chicken along with the mushrooms and baked. It was easy to make and delicious, the chicken was very tender. I served it with rice and green beans.
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We liked this recipe a lot, but I tweaked it a bit. I didn't have Cream of Mushroom soup...