Recipe by loriyeargan
Quick and easy....really good over egg noodles or rice, whichever you prefer.
Top Review by Kimberly Keller
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.
- 6 boneless skinless chicken breasts
- 16 ounces sour cream
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (1 1/4 ounce) package onion soup mix