Cream of Mushroom Chicken Recipe -
Cream of Mushroom Chicken Recipe

Cream of Mushroom Chicken

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"This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired."

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Ingredients Edit and Save

Original recipe makes 7 to 8 servings Change Servings


  1. In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
  2. When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

Yummy and a snap to make. Luckily I read the other comments before cooking and decided to heed their warnings. I only included half the water and canned milk as called for and substituded sliced fresh portabella mushrooms for canned. Absolutely delicious and a smash, tho' still a bit too thin. Would recommend no water and perhaps half and half instead of evaporated milk.

Most Helpful Critical Review
Mar 14, 2006

It tastes pretty good, but it is way too thin. I would recommend using about 1/2 the water the recipe calls for. Also, I let it simmer for about thirty minutes, just to ensure the chicken is completely done. Very good over egg noodles.

Jul 23, 2003

It doesn't get much easier than this. My family really enjoys mushroom chicken. We like to use chicken peices and lay them in a casserole dish. Pour cream of mushroom soup over all and toss in some carrots and potatoes then bake. It makes a wonderful sunday lunch. Thanks Venecia

Jul 23, 2006

Pretty good. Family enjoyed it. It was extremely easy. I used 2 cans of the cream of mushroom soup and omitted the water completely using whole milk instead of evaporated as one can did not seem enough. Added frozen peas at the last minute to the hot sauce and it was perfect over egg noodles. WOULD DO THIS ONE AGAIN.

May 05, 2006

Oh, yum! Totally cut out the water. We like thick sauces and all that water would be way too much for our tastes. Adding some frozen broccoli and diced green peppers really brightened this dish up. Served over white rice.

Jan 07, 2005

This is quick and easy with a nice flavor. I used 1 1/4 cups 2% milk instead of evaporated milk and water. I think it would have been way too runny using water. It turned out really creamy. The color of this is not pleasant, but tasty over rice.

Jun 23, 2003

This recipe was very good instead of can mushrooms i used fresh and it turned out to be very good i was kind of leary about putting the uncooked chicken in the milk and soup mixture but to my suprise the chickrn was very tender I have made this recipe 4 times already my family loves it. thanks

Jan 22, 2006

This was a big hit with my family. My son doesn't like mushrooms, but really enjoyed this recipe. I sauted the onions and some garlic first then added the soup and milk. I will definitely make again.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 549 mg
  • 22%

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

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