A1 Chicken in Cream Of Mushroom Soup (#2060)

Pastas Chicken Poultry Main
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  • 1 tablespoons Canola Oil or other vegetable oil
  • 2 cups Sour Cream or yogurt
  • 8 oz Cream Of Mushroom Soup one can
  • 1 pound Chicken Breast Halves (Boneless Skinless) or any chicken pieces, thighs, legs, with skin or without
  • 1 Black Pepper to taste
  • 1 cup Pasta any kind, spirals or penne work well
  • 1 Broccoli Florets fresh, or frozen (optional)
  • 1 Mushrooms sliced any kind (optional)
  • 1 Sweet Red Bell Peppers diced (optional)


  1. Wash and thoroughly dry the chicken pieces. Drying the pieces will help them brown much better.
  2. Heat the oil in a large pot (dutch oven) over medium to medium high heat.
  3. Brown the chicken in oil very well, this will take about 10 to 15 minutes. Don't worry about the brown bits on the bottom.
  4. If your pieces of chicken include skin drain off as much of the fat as you can.
  5. De-glaze the pan with a splash of vermouth, wine or water and scrape up the brown bits. This adds tremendous flavor.
  6. Add the sour cream and the soup (add milk if you want more sauce), mixing it so that it's blended together.
  7. Lower the heat, cover and simmer for 30 to 40 minutes, the sauce will thicken a bit. Stir occasionally.
  8. Cook some pasta, broccoli, sauté some mushrooms in a bit of butter or any other vegetables you would like to add.
  9. Add any optional vegetables and simmer for a few minutes to heat everything up.
  10. Serve with a grind of black pepper if desired.
  11. This recipe makes great leftovers. To reheat add a bit of milk to the sauce and either reheat in the pot or in a microwave for about 3 minutes.
  12. This might not sound like an exciting dish but it makes a wonderful meal and i always get rave reviews. Simple one pot comfort food for my kids.
  13. This recipe is very forgiving, you can add whatever you have on hand and very easily double the amounts for extra leftovers.
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