Saucy Chicken Casserole

Saucy Chicken Casserole Recipe


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 mouth-watering favorite with my family. It's great for company, too, especially in winter.

6 Servings

Ingredients

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

Directions

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.

Saucy Chicken Casserole published in Country February/March 1991, p47
Beth Layman :)