Sour Cream Mushroom Chicken Recipe

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Most Helpful Positive Review

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.

—DREGINEK

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Most Helpful Critical Review

Oct 16, 2006

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

—terka

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146 Ratings

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Jun 19, 2003

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

—SERAM1

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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.

—WILDROVER_99

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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.

—LUCKYKEL

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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!

—WildwoodCorgis

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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.

—CFOS

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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!

—Caroline C

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Nutrition

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.

Nutritional Information

Sour Cream Mushroom Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 416
Calories from Fat: 212

% Daily Value *
Total Fat 23.5g 36 %
Saturated Fat 11.9g 60 %
Cholesterol 106mg 35 %
Sodium 975mg 39 %
Potassium 549mg 15 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 0.4g 1 %
Protein 32.3g 65 %
Sugars 2.1g
Vitamin A 14 %
Vitamin C 7 %
Calcium 15 %
Iron 23 %
Thiamin 15 %
Niacin 158 %
Vitamin B6 44 %
Magnesium 18 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.