Dump-and-Bake Cream of Mushroom Chicken

Name: Dump-and-Bake Cream of Mushroom Chicken
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 whole cut-up chicken or chicken pieces of choice ((you can use boneless, skinless chicken breasts instead*)); 1 (10.5 ounce) can condensed cream of mushroom soup (NOT diluted); 1 (1 ounce) packet dry onion soup mix (just the dry seasoning); 2 cups sour cream, at room temperature; 1 tablespoon lemon juice; Optional garnish: paprika and fresh parsley; For serving: buttered noodles and steamed broccoli

4.8

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Prep Time: 5 minutes

Cook Time: 60 minutes

Total: 65 minutes

Servings: 8

Author : Blair

chicken and mushroom creamy chicken

Ingredients

Remove All · Remove Spices · Remove Staples

1 whole cut-up chicken or chicken pieces of choice ((you can use boneless, skinless chicken breasts instead*))1 (10.5 ounce) can condensed cream of mushroom soup (NOT diluted)1 (1 ounce) packet dry onion soup mix (just the dry seasoning)2 cups sour cream, at room temperature1 tablespoon lemon juiceOptional garnish: paprika and fresh parsleyFor serving: buttered noodles and steamed broccoli

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Instructions

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Step 1

Preheat oven to 350F (180C). Spray a large 9 x 13 baking dish with cooking spray.

Step 2

Place chicken in prepared baking dish.

Step 3

In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. Pour sauce over chicken. Sprinkle with paprika, if desired.

Step 4

Bake, uncovered, until chicken is cooked through, about 1 hour (cooking time will depend on the size and type of chicken pieces that you’re using). Give the sauce a good stir in the dish and serve over buttered noodles with steamed broccoli -- just like Helen suggests!