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Sour Cream Mushroom Chicken

Sour Cream Mushroom Chicken

Mary Ann Benzon

This is really good. Great for company also. Serve chicken and sauce over noodles if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet


  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.
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This recipe is really good but tastes similar to chicken Jeruselum. In a saucepan, I warmed the soups, sour cream, wine and spices and stirred until smooth. Then, I placed the chicken and mushrooms in the baking dish and poured the mixture on top. Approx 5 min before chicken was done, I steamed chopped broccoli and sprinkled over the top and served all over angel hair pasta. Very tasty and would recommend.


Very tasty. I made it in the crockpot and let it simmer all day. The chicken was so tender.


I changed nothing. It was AWESOME. This is truly a five star if ever there was a five star. Nothing hard to do, common ingredients, and it tasted liked it took all day to prepare. My wife really likes this one and asked that we have it again soon. Can't say enough good words. I read reviews, but, like so many others I felt I have to make it as described to know what if anything needed changing. NO Changes here. Thanks for the great recipe Mary Ann.