Creamy Chicken and Mushrooms

Creamy Chicken and Mushrooms

18 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Campbell's Kitchen

“This creamy stroganoff-like chicken dish is studded with mushrooms and served on noodles. A guaranteed winner on any table!”

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Adjust Servings

Original recipe yields 4 servings


  1. Heat 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken.
  2. Heat remaining butter. Add mushrooms, onion and garlic and cook until tender.
  3. Add soup, milk, sherry and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve with noodles.

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Reviews (18)

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This was really tasty and super simple, but I did take it up a notch. I used leftover diced chicken from a roasted chicken about 2 cups instead of the sauteed chicken breast. I added 2 cloves of diced garlic instead of garlic powder. I added 1/2 cup of chicken broth and 1/4 cup of milk, no sherry. I also added a cup of swiss cheese and 1 cup of grated parmesan. I salted the water when I cooked my noodles. This was really, really delicious with the changes.



Really delicious. I used cream of chicken soup because I was out of cream of mushroom. I also sauteed minced garlic instead of using garlic powder. I didn't have any sherry on hand so I substituted chicken stock. I didn't have to fight with my kids at all to get them to eat this, and my husband and I loved it too.



very good! I omitted the sherry, used 1/2 and 1/2 instead of milk, and added some chopped sundried tomatoes and fresh garlic. It was exactly what I was wanting. Yum!

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Amount Per Serving (4 total)

  • Calories
  • 488 cal
  • 24%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 51 g
  • 16%
  • Protein
  • 32.9 g
  • 66%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 693 mg
  • 28%

Based on a 2,000 calorie diet



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Creamy Pesto Chicken and Bow Ties


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