This recipe is a keeper! I followed instructions exactly except I diced up the chicken and served it all on a baked potato with gobs of sour cream. Oh my goodness was it good!
I absolutely love this dish! I made a couple of changes though. I use boneless skinless chicken thighs and trim the fat. They already roll out to about the same thickness.
About 10 minutes into sauteing onions I add chopped mushrooms. I cook the chicken in the skillet and then I transfer everything to a pan. I also crumble cooked bacon over the chicken before adding the cheese.
Tasty meal for a family on the go. This is one of my go-to meals when it’s dinnertime and I haven’t had the time to plan for our meal. Serve over pasta, rice, steamed veggies, or by itself.
cooking spray (optional)
4 frozen whole chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1 (1 ounce) package dry onion soup mix
Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
This can also be thrown in the slow cooker if you need dinner ready when you get home. Cooking time will vary if thawed chicken is used.