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Chicken and Noodles with Mushroom Sauce

 Chicken and Noodles with Mushroom Sauce
This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.—Virginia Conley, Wauwatosa , Wisconsin
4 ServingsPrep: 5 min. Cook: 30 min.


  • 4 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
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked noodles or rice
  • Sliced almonds, toasted, optional


  • In a large skillet, brown chicken on both sides in butter; drain.
  • Place in a greased 11-in. x 7-in. baking dish. Meanwhile, in a large
  • bowl, combine the soup, sour cream, mushrooms, wine, garlic powder,
  • salt and pepper; pour over the chicken.
  • Bake, uncovered, at 375° for 20 minutes or until a meat
  • thermometer reads 170°. Serve chicken and sauce with noodles or
  • rice. Sprinkle with almonds if desired. Yield: 4 servings.

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Chicken and Noodles with Mushroom Sauce (continued)

Nutritional Facts: 1 serving (1 each) equals 281 calories, 20 g fat (12 g saturated fat), 74 mg cholesterol, 1,036 mg sodium, 10 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.