About this recipe:A really delicious chicken supper that requires very little preparation. Chicken breasts are baked in a creamy sauce made easy with soured cream and tinned soup. A splash of white wine heightens the flavour, and mushrooms and chopped onion top it off. Serve with rice or pasta and some green veg.
8 skinless chicken breast fillets
1/2 teaspoon garlic granules
salt and pepper to taste
1/2 teaspoon poultry seasoning
250ml soured cream
1 (295g) tin condensed cream of chicken soup
1 (295g) tin condensed cream of mushroom soup
180ml white wine
1 onion, chopped
100g fresh sliced mushrooms
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Place chicken pieces in a 20x30cm baking dish. Season chicken with garlic granules, salt, pepper and poultry seasoning.
In a large bowl combine the soured cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.
Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.