Making this recipe is really easy! It can stand on its own or be served as a side dish with stewed tomatoes and meatloaf. Enough to prepare either 2 main dishes or 4 side dishes.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups sour cream
- ¾ cup dry white wine
- ½ onion, chopped
- 1 cup fresh sliced mushrooms
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9×13 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.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 12 g |
| Sodium | 975 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
It was more soupy than expected. It paired nicely with linguine pasta and served as like a chicken marsala.
I used one can of Cream of Celery soup instead of the other two soups. I cut the amounts of ingredients down as I was only using two pieces of chicken.
I sauteed my mushrooms with the wine and mixed it in with my soup mix, I also browned my chicken first and added a chicken/garlic mix that uplifted the taste. I also used boneless Chicken Thighs, and put some of the great sauce on top of the chicken before I baked.
This was really good! I cooked a rice blend (white, brown, wild) and put it underneath the soup mixture. It took 2 1/4 hours to cook! I would definitely precook the chicken next time and still bake it for 1 hours. Very good flavor!
Love this recipe. I added red peppers and hot red pepper flakes, and some curry powder.
Yum! I’ve always been a fan of “cream of” recipes since my mom always made them growing up so this is right up my alley. So I almost made this as written but didn’t have wine so used chicken stock as others suggested. I’ll try wine next time or maybe add a pinch of boullion powder or poultry seasoning to the stock as it lacked a little flavor. The only change I’d make to the written recipe is to double the mushrooms! When I had the leftovers the next night I sautéed my leftover mushrooms and added them on top and it was even better. Can’t wait to try this in the crockpot. I’ll be making this over and over!
i loved this recepie and my kids loved it too. I added a bit of water to loosed up the thickness of the sauce and added some safron to the chicken. It came out really delicious
I only had 2 breasts, so cut the recipe down but next time I will use a full cup of mushrooms. I liked the idea of the Balsamic chicken and it truly made it good.
This was quite good. It’s not something I would make frequently, but it was easy, and something different to do with ingredients I had on hand. I would suggest pounding out the chicken breasts until thin. We prefer a bit more flavor, so next time, I will add paprika.
I made it using chicken broth and not white wine and I still liked it very much. Will make it again and again. Will try it with wine next time to see if there is any appreciable difference.
Added shredded sharp cheddar cheese and loved it thanks
Everyone in my family thought this was delicious!
I used 3 cloves chopped garlic instead of garlic powder, and I used 2 medium shallots instead of the onions. Also, I used 1 pound of chicken tenders and 1 pound of boneless skinless thighs. The aroma was delightful when cooking. I baked it uncovered for 1 and a half hours on 350 degrees. Jasmine rice was what I placed on the plate topped with the chicken and sour cream mushroom sauce. Broccoli as a side works well. All ingredients were organic, and GMO free. Deliciously aromatic dish enjoyed by all. Will repeat this one with with changes I made for sure!
It also works well with pork chops! I served it over rotini pasta and added peas at the end. Delicious!
This was good. I served over garlic buttered noodles. Next time I will put in a larger baking dish because the sauce bubbled out & I had to clean my stove after baking.
Awesome
family loves this
Such a comforting meal, I used chicken broth instead of wine and added in a few dashes of white pepper! Served it over egg noodles, and everyone loved it.
WAYYY too.. tangy? I was really hoping it would be more like that brand of sauce called “Chicken Tonight”. However, my husband kinda liked it. But, probably won’t be making again.
Would be a great crock pot dish. Chicken was bland. Sauce was semi tasty. I suggest sauté mushrooms and onions and use fresh garlic in lieu of garlic powder. Remove garlic onions and mushrooms and set aside. Brown chicken in a dash of olive oil. After chicken is browned add the vegetables back in the pan.
My family loved it! I made the recipe exactly as is and served with spaghetti. You definitely need some pasta because it’s a lot of sauce.