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Saucy Chicken Casserole

 Saucy Chicken Casserole
This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouthwatering favorite with my family. It's great for company, too, especially in winter.—Jacki Remsberg, La Canada, California
6 ServingsPrep: 15 min. Bake: 1 hour


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 3/4 cup dry white wine or chicken broth
  • 1/2 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • Cooked noodles or rice
  • Minced fresh parsley


  • In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine,
  • onion, mushrooms and seasoning. Arrange chicken over top.
  • Bake, uncovered, at 350° for 1 hour or until chicken juices run
  • clear. Serve over noodles or rice. Garnish with parsley. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 397 calories, 21 g fat (12 g saturated fat), 122 mg cholesterol, 1,035 mg sodium,

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Saucy Chicken Casserole (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.