Creamy Chicken with Mushrooms

    25 minutes

    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.

    7 people made this

    Serves: 12 

    • 3 whole barbecued chickens
    • 30g butter
    • 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

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Remove chicken from bones; break into chunks.
    2. Heat the butter in a large saucepan then cook mushrooms and shallots until just soft. Add port, soup, milk, sauce and cayenne pepper.
    3. Bring to boil; stir in the chicken and sour cream. Reduce to low heat; stir until heated through.
    4. Serve with boiled penne pasta or steamed rice.

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    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