Creamy baked chicken breasts

    1 hour 35 min

    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.

    71 people made this

    Serves: 8 

    • 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

    Prep:15min  ›  Cook:1hr10min  ›  Extra time:10min cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place chicken pieces in a 20x30cm baking dish. Season chicken with garlic granules, salt, pepper and poultry seasoning.
    3. 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.
    4. Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    Really nothing special. I think the ingredients together had potential, but the dish would be better done on the stove top. Next time I'll brown the chicken, add the wine, then sautee the onions / mushrooms along with it. I'd add the soup / sour cream mixture afterwords and let it simmer until the chicken is cooked through.  -  28 Aug 2005  (Review from Allrecipes US | Canada)


    This recipe was a huge success at a dinner party that hosted. My husband and I couldn't wait to eat the leftovers. I premade the sauce, so that when my guest arrived all I had to do was combine it with the chicken and cook.  -  30 May 2000  (Review from Allrecipes US | Canada)


    One month left until my girls' dance recital and my part time job at the studio ends for the summer! Until then, I have to rely on easy and quick dinners. This hit the spot Jacki! This recipe is fast and really good. I took Darla's advice and used sherry instead of wine. I love sherry in dishes and this was no exception. Thanks a heap!  -  06 May 2003  (Review from Allrecipes US | Canada)