This was quickly rated by my family as a definite keeper.The first time I made it I sliced 2 chicken breasts across the grain instead of allowing one breast per serving. I also cooked it on the stove top instead of in the crockpot. We're having it tonight made with beef for a company dinner.One note though, if you add the sourcream to the other ingredients at the beginning it will curdle, but still be delicious. If you want it pretty, about a half hour before serving mix some of the hot sauce with the sour cream and then add the sour cream to the crockpot.Cover and simmer till warmed through.
Easy it is but it does not say how wonderful the taste is!! I love it. One thing I did instead of sour cream I used whipped 2%Cottage cheese and only 8 oz, The time is just right for very tender chicken. I used 3 skinned 1/2 fryer chickens,. I can't say enough about the great flavor.. I served it over noodles with steamed green beans & steamed baby carrots. This is a true comfort food dish that will keep everyone coming back for more. Thank-you Lori for a real keeper!!! Made this again an loved it just as much this time. I used wings, thighs & a breast. Served one night with rice & butter beans, the second night with traditional noodles - either way very very good
This was a wonderful, easy way to cook chicken in the crockpot. Sometimes chicken breasts dry out, but this recipe kept the chicken moist. I loved the flavor of the mushroom soup and onion soup mix. I did not add anymore salt to the dish (I think the soup mix has a lot of salt in it). Like Bergy, I added drained canned mushrooms because I thought it would add to the texture of the dish. Thanks so much for sharing this wonderful recipe.
MMMMM! Very good, took the advice of adding the sour cream 30 minutes before turning off the crockpot! Worked like a charm, very creamy and delicious. Thanks for an easy recipe!
Now this was my kind of dish! So easy a young child could safely make it and be able to boast of having made a real 'grown-up' dish. Like others, I added the sliced mushrooms but, unlike others, I found myself adding quite a bit of salt at the table. Next time I'll probably add a 1/2 teaspoon or maybe a little less salt to the mixture. Good as this dish was, it was even better reheated the next day. We were really glad I had made enough for 're-runs' the day after.
Lori, We had this for supper a couple of weeks ago,(I'm behind on my reviews) And it was absolutely delicious,I too waited to put the sour cream in,and it was the creamiest and best tasting dish I have fixed in a long time,Thanks,Darlene
Great! I made this tonight with a few small changes. I used 6 boneless skinless chicken breasts (frozen), a family sized can of cream of chicken soup, about a cup of sour cream, and the soup mix packet, oh, and I also sliced half a large onion and put it on top of the chicken before adding the sauce. I served it over white rice and it was devoured quickly. Very tasty indeed! Moist tender chicken too! Good stuff. ~Lana~
This was just okay for us. Like mariah, it reminded me of tuna casserole. It really didn't make enough "sauce" for us. Probably won't make it again, but thanks for sharing!
This is such a good recipe. Directions are simple and quick. I followed them except I added the sour cream approximately 45 minutes before serving. The chicken was moist and the gravy, although thin, was very flavorful. It will definitely be a repeat!
This was yummy but didn't taste like stroganoff as I am used to. it rather reminded me of the tuna casserole my mum used to make and my hubby who's not had that before said it sorta tasted like tuna. I used chicken thigh fillets to maintain moistness in the meat. Also we found it much yummier the next night with rice as I'd run out of noodles. Thanks for sharing