Prep 30 mins
Cook 4 hrs
Taking someone else's recipe and making it without fat free products.
- 1 lb chicken breast, cubed
- 1 (8 ounce) can cream of mushroom soup
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1⁄4 ounces onion soup mix
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 2 cups water
- Throw it all together and cook for min 4 hours.
First of all this recipe was quick to pull together with ingredients I had in my pantry. Unfortunately the recipe was too watery and overly oniony. (and I love onions) I don't know if there is a mistake in the recipe and maybe it should just be 1 cup of water? I had to do a cornstarch slurry to thicken the sauce. If I were to make changes to the recipe, I might do the following. 1. Decrease the water to 1 cup. 2. either use the onion soup mix or the onions, but not both. 3. I would season salt and pepper the cubed chicken. 4. More garlic. (Personal preference here) 5. Maybe add a chicken buillon cube to the added water. 6. Wait to add the sour cream until closer to the end of the cooking time. (Sour cream can separate when exposed to heat for a long period of time.) I served this recipe over a layer of egg noodles and french style green beans. I do appreciate you sharing your recipe. Made for PAC Spring 2012.
This was just ok for us...For some reason it came out really sour tasting (more so than the beef stroganoff recipe I make). I would use less sour cream or more of something else to help that. It was also very runny. I had to add cornstarch to it so I could serve it over the noodles. Unfortunately, I don't think I will be making this again. I really wanted to like this because it was so easy.