Chicken with Mushroom Sauce

Name: Chicken with Mushroom Sauce
Yield: 4 serving(s)
Ingredients: 1 chicken, cut up, skinned; 1 can mushroom soup; 1/2 can milk; 1/2 lb mushroom; 1/2 cup sherry wine

Submitted by Dreamgoddess

"This is an adopted Zaar recipe that I hope to make soon. I'll post any changes that I make to the recipe."

Download

Ingredients:: 5
Serves:: 4

ingredients

1 chicken, cut up, skinned
1 can mushroom soup
¹⁄₂ can milk
¹⁄₂ lb mushroom
¹⁄₂ cup sherry wine

directions

Place chicken in casserole dish.
Mix together remaining ingredients and pour over chicken.
Cover.
Bak at 350F for 45 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Very simple and delicious. Great served with steamed white rice and butternut squash (really)!

KelBel
I made this for dinner recently. I found that the sauce did not want to thicken- so I added a bit of cornstarch and water. Also added some sliced onion, crushed garlic, and basil. Dh thought that it was still missing something though. Next time I will take Carla's suggestion and sub. the milk with cream. Served it over egg noodles. What a great recipe to adopt! Thanks!

Loves2Teach
I used nearly 1 pound of mushrooms, thickly sliced, along with 1 large onion sliced in thin wedges and sautéed them together for a few moments before adding everything else. I used about a pound (maybe more) of chicken tenderloins and ended up cooking this recipe in a large skillet on the stove instead of in the oven. I added some sage, Moroccan paprika and garlic, along with salt and freshly ground black pepper. Next time I make this recipe I will replace the milk with cream for a richer sauce. I think that this dish would be nice over fresh pasta. Thanks for adopting this recipe and joining in the recipe swap!

Carla C.

Tweaks

I used nearly 1 pound of mushrooms, thickly sliced, along with 1 large onion sliced in thin wedges and sauted them together for a few moments before adding everything else. I used about a pound (maybe more) of chicken tenderloins and ended up cooking this recipe in a large skillet on the stove instead of in the oven. I added some sage, Moroccan paprika and garlic, along with salt and freshly ground black pepper. Next time I make this recipe I will replace the milk with cream for a richer sauce. I think that this dish would be nice over fresh pasta. Thanks for adopting this recipe and joining in the recipe swap!

Carla C.