“This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.” - by angelfadedblue
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
Nutrition
Amount Per Serving (6 total)
- Calories
- 335 cal
- 17%
- Fat
- 20.6 g
- 32%
- Carbs
- 8.9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (58)
Rate This Recipe
"This was easy and delicious! I substituted grated cheddar cheese for the processed cheese...." See more"
Pam-3BoysMama
"This recipe calls for 6 boneless/skinless chicken breasts. The ones I had were ENORMOUS, so I sliced 3 in half. They barely fit into the casserole dish (overlapping). I used olive oil to brown the chi..." See morecken and used fresh mushrooms instead of canned, but otherwise followed the recipe as written. My chicken was done in about an hour."
Cynthia
"This was awesome. I was worried after adding the Worcestershire, but I shouldn't have worried at all. The flavor was amazing. I doubled the recipe (including the sauce), but really didn't need to doub..." See morele the sauce itself. I didn't have two cans of cream of mushroom, so I used chicken and mushroom, and I was short sour cream, but I added a little more cheese. Yum! Even my picky (and I mean extremely picky) husband ate two servings! Thank you for sharing."
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