Description
This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family — it’s the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.
Ingredients
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1 pinch paprika, or to taste
- 3 tablespoons butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ⅓ cup milk
- 2 tablespoons minced onion
- ½ cup processed cheese (such as Velveeta®), diced
- 2 tablespoons Worcestershire sauce
- 1 (4.5 ounce) can sliced mushrooms, drained and chopped
- ⅔ cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the chicken breasts with salt
- pepper
- and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides
- about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan over medium-low heat
- mix together the mushroom soup
- milk
- onion
- processed cheese
- Worcestershire sauce
- and mushrooms. Allow the mixture to heat until the cheese melts
- but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
- Bake in the preheated oven until the chicken is tender and the juices run clear
- about 45 minutes. Uncover
- baste with sauce
- and bake 30 more minutes
- basting occasionally.
Prep Time: 25 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs
Servings: 6