Creamy Chicken with Mushrooms
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3 people made this
A quick and easy recipe for you to make during the week. Pre-cooked chicken is combined with fresh mushrooms and cream of mushroom soup.
3 whole barbecued chickens
500g button mushrooms, sliced
6 green shallots, sliced
1/4 cup port
2 (435g) tins cream of mushroom soup
1 1/2 cups (375ml) milk
1 teaspoon worcestershire sauce
1/4 teaspoon cayenne pepper
600ml cartons sour cream
10 min › Cook:
15 min › Ready in:
Remove chicken from bones; break into chunks.
Heat the butter in a large saucepan then cook mushrooms and shallots until just soft. Add port, soup, milk, sauce and cayenne pepper.
Bring to boil; stir in the chicken and sour cream. Reduce to low heat; stir until heated through.
Serve with boiled penne pasta or steamed rice.
Used different ingredients.
I used chicken breast instead of barbeque chicken. I browned that in a pan first, then added the mushrooms and shallots and continued the recipe from there. Would make again. Family enjoyed it.
- 01 Jun 2009
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