Sour Cream Chicken with Mushrooms

    1 hour 20 minutes

    This is really easy to make but really good. Serve the chicken and sauce over rice or pasta if preferred.

    165 people made this

    Serves: 6 

    • 1 tin condensed cream of chicken soup
    • 1 tin condensed cream of mushroom soup
    • 2 cups sour cream
    • 3/4 cup dry white wine
    • 1/2 onion, chopped
    • 1 cup fresh sliced mushrooms
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 6 skinless, boneless chicken breast halves
    • 1 tablespoon chopped fresh parsley, for garnish

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. In a 20x30cm baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine, 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.

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    Reviews in English (127)


    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.  -  29 Mar 2002  (Review from Allrecipes USA and Canada)


    Very tasty. I made it in the crockpot and let it simmer all day. The chicken was so tender.  -  18 Sep 2001  (Review from Allrecipes USA and Canada)


    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.  -  02 Dec 2005  (Review from Allrecipes USA and Canada)