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Chicken and Mushroom Dinner

—Bernie Bellin, Franklin, Wisconsin
  • Total Time
    Prep: 5 min. Cook: 1 hour
  • Makes
    4-6 servings


  • 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 sour cream or plain yogurt
  • 1 can (4 ounces) sliced mushrooms, drained
  • Cooked rice or pasta


  • 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.
Nutrition Facts
1 cup: 249 calories, 15g fat (8g saturated fat), 86mg cholesterol, 537mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 20g protein.

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Average Rating:
  • Joscy
    Feb 1, 2014

    Sounds mighty fine. As suggested, may add Worcestshire Sauce, definitely green bell pepper, and frozen vegetables. Perhaps even herbs like basil and oregano.

  • 08arctic
    Sep 2, 2012

    My family totally loves this recipe!

  • char04
    Dec 26, 2011

    This was bland in taste and color. So I added broccoli pieces for more color. I added some worcestershire sauce and dried red peppers to add flavor.