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Chicken and Mushroom Dinner

 Chicken and Mushroom Dinner
—Bernie Bellin, Franklin, Wisconsin
4-6 ServingsPrep: 5 min. Cook: 1 hour

Ingredients

  • 4 to 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream or plain yogurt
  • 1 can (4 ounces) sliced mushrooms, drained
  • Cooked rice or pasta

Directions

  • In a large heavy skillet, brown chicken in butter on both sides.
  • Remove chicken; drain excess fat. Reduce heat to simmer. Stir in
  • soup. Cook and stir to loosen browned bits from pan.
  • Add sour cream or yogurt, 1/2 cup at a time, stirring until well
  • blended. Add chicken. Reduce heat; cover and simmer over very low
  • heat until tender, about 45 minutes. Do not boil. Stir in mushrooms
  • and heat through. Serve immediately over rice or pasta. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 249 calories, 15 g fat (8 g saturated fat), 86 mg cholesterol, 537 mg sodium, 6 g carbohydrate, 1 g fiber, 20 g protein.