Baked Mushroom Chicken

    1 hour 20 minutes

    This is a really convenient midweek dinner consisting of chicken breasts baked with mushrooms and mushroom soup. Even kids love it!

    49 people made this

    Serves: 6 

    • 6 chicken breasts - with skin and bone in
    • 300g tinned cream of mushroom soup
    • 1 (220g) tin chopped mushrooms, with liquid
    • 250g sour cream
    • 120ml sherry
    • 1 tablespoon paprika

    Preparation:5min  ›  Cook:1hour15min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Place chicken breasts skin-side up in a large baking dish. In a medium bowl, combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
    3. Bake for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.

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    Reviews in English (80)


    Something else. I loved this recipe. I used boneless skinless breasts which I pounded thin between greaseproof paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 30 minutes in the oven. We love mushrooms so I doubled this ingredient. My husband went nuts over this. Definitely something I would do again and again. I think it could be used for baked pork chops also!  -  08 Oct 2008


    If its not fried chicken, hubby couldn’t care less. But he does like the mushrooms, sherry and sour cream so this didn’t get any complaints. It got great reviews from a last minute guest that ate 2 pieces. I used thighs, legs and the breasts, (hubby and guest prefer the dark meat.) Personally, I probably won’t make this again. It was okay but not scrumptous. Elegant gourmet name, browns up nicely and looks tasty though.  -  08 Oct 2008


    Top with extra paprika- delicious!  -  08 Oct 2008