Make Ahead

Creamy Mushrooms and Chicken

April  9, 2011
0 Ratings
  • Serves 6
Author Notes

This is something that I came up with when I had an overabundance of chicken. I have been cooking for nearly 50 years now and frequently will invent something when the need arises. —janenov46

What You'll Need
  • 3 pounds boneless, skinless chicken breasts
  • 1 teaspoon each salt and pepper
  • 2 dashes paprika
  • 4 tablespoons butter
  • 2 teaspoons minced garlic
  • 1/2 cup chopped onion
  • 8 ounces package fresh mushrooms, or a 4 oz can of mushrooms
  • 1/4 cup sliced green onions
  • 1 cup chicken stock or broth
  • 1/2 cup white wine
  • 10 3/4 ounces can cream mushroom soup
  • 6 ounces heavy cream, or canned milk to save a few calories.
  • 4 cups cooked rice or egg noodles to serve the chicken and mushrooms over
  1. Wash and pat dry the chicken. Season with salt, pepper, and paprika.
  2. Heat the butter in a frypan, and cook the chicken until it is browned, then place in a baking dish.
  3. In the butter saute the garlic, onions, mushrooms and green onions, saute for 3 to 5 minutes
  4. Add broth and wine to deglaze the pan, bring to a boil.
  5. Add soup, and cream or milk, mix together and bring to a boil.
  6. pour sauce over chicken and bake in a pre heated 350° oven for 20 to 25 minutes, or until bubbly
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