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Sour Cream Mushroom Chicken


"This is really good. Great for company also. Serve chicken and sauce over noodles if desired."
Original recipe yield: 6 servings.
Servings:
6

INGREDIENTS:

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can 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

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, 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.