Chicken and mushroom bake

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    Chicken and mushroom bake

    Chicken and mushroom bake


    32 people made this

    About this recipe: A convenient midweek dinner combining chicken with a creamy sauce of mushrooms, sherry and soured cream.

    Serves: 6 

    • 6 chicken breasts - with skin and bone in
    • 1 (295g) tin condensed cream of mushroom soup, such as Campbell's
    • 1 (300g) tin chopped mushrooms, with liquid
    • 1 (284ml) container soured cream
    • 120ml (4 fl oz) sherry
    • 1 tablespoon paprika

    Prep:5min  ›  Cook:1hr15min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Place chicken breasts skin-side up in a large baking dish. In a medium bowl, combine soup, mushrooms with liquid, soured cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
    3. Bake for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.
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    Reviews in English (93)


    - Rated on  -  14 Feb 2017


    My husband and I absolutly love mushrooms and this recipe really makes them shine. The only thing I did differently was used fresh mushrooms and sauteed them in white wine and butter. When they were sufficiently cooked I added the mushrooms and their leftover liquid to the recipe instead of using canned. This is a keeper, Thanks a lot.  -  07 Feb 2004  (Review from Allrecipes US | Canada)


    I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 30 minutes in the oven. We love mushrooms so I doubled this ingredient. My husband went nuts over this. Definitely something I would do again and again. I think it could be used for baked pork chops also!  -  27 Jan 2001  (Review from Allrecipes US | Canada)

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