Baked Chicken N Sauce

"Chicken that is baked in a cream sauce. This is actually the work of two. I was putting together a recipe adding this and that, hubby came home and said "hey toss in some blue cheese". This is the outcome. It was rather tasty. I'm posting so I can remember what I did and see what the nutrition stats are. Also, I am a lover of blue cheese, don't think I ever met one I didn't like. If you don't like blue cheese you could sub Parmesan or any dry cheese that would not be stringy. Same with the spices if thyme doesn't tickle your taste buds pick one that does, just taste and go with what works for you. I even imagine this could be done in a crock pot, just adjust the time. Enjoy!"
 
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Ready In:
1hr 45mins
Ingredients:
12
Serves:
5
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ingredients

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directions

  • Brown all the chicken pieces in a hot skillet sprayed with Pam or coated lightly with oil.
  • Prepare a 9x13 inch oven proof casserole dish with Pam or lightly coated with oil.
  • Remove chicken to casserole dish when browned.
  • In same skillet as chicken was cooked in toss in the onion smiles and sliced mushrooms, cooking until moisture is released and evaporated.
  • Add garlic and thyme about 5 minutes into the sautéing of the onions and mushrooms. Spread onions and mushrooms over browned chicken in casserole dish.
  • In same skillet mix together the mushroom soup, sour cream, wine, blue cheese, salt and pepper to taste. (I used 4 oz. of blue cheese and feel that it could have used more, but as stated above I like blue cheese).
  • Pour soup mixture over browned chicken and mushrooms in oven proof dish.
  • Cover tightly with aluminum foil and place in a 350°Fe oven for one hour.
  • Uncover and move chicken pieces around to kind of stir, sprinkle paprika over the top.
  • Return to oven uncovered for 15-20 minutes.
  • We served this over rice, but I think that egg noodles or a fettuccine would be nice also.
  • NOTE: You can use any cut of chicken you like. I find it works better for my family to purchase the whole chicken. The chicken I use are generally 4-5 pounds to give you an amount.

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RECIPE SUBMITTED BY

I live in a small rural town in central California. I am lucky enough to live and work in my community. I am the site coordinator for an after school program where we enroll over 100 students. My motto is there are no bad kids only bad parents. I have one daughter that is now in her second year of college and a husband that is the worse critic when it comes to food. He either likes it or doesn't no in between. I have been at the zaar for over a year now and continue to go back and forth on buying a membership, right now I'm going for buying. Trying to convince myself that it is only $2.00 a month and I could clean up that nonmember cookbook and get it organized so I might be able to find something :)I'm kinda a pack rat when it comes to food, I always have back ups and sometimes back ups for the back ups. My husband always tells everyone if there is a national disaster come to our house shirley will be able to feed an army. So yall are welcome too :)Edited to add i joined 12-31-06 my Christmas prsent to myself!
 
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