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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouthwatering favorite with my family. It's great for company, too, especially in winter.Jacki Remsberg, La Canada, California Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 cups (16 ounces) sour cream |
3/4 cup dry white wine or chicken broth |
1/2 medium onion, chopped |
1 cup sliced fresh mushrooms |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon poultry seasoning |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves |
cooked noodles or rice |
minced fresh parsley |
Directions:
1. In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top.
2. Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.
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