Prep 5 mins
Cook 2 hrs 30 mins
Got a crowd coming over? This can serve a lot of people. Very simple and versatile. One of my favourites.
- 1 (10 1/4 ounce) can mushroom soup
- 1 (10 1/4 ounce) can onion soup
- 2⁄3 cup dry white wine
- 2 -3 lbs chicken pieces
- Preheat oven to 300°F.
- Mix soups and wine.
- Pour over chicken
- Cover and bake for 2 1/2 hours
- Thicken sauce with cornstarch and water if you want gravy
- If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.
This is an wonderful canned soup chicken recipe! I used a can of french onion soup, chicken broth instead of white wine, and 4 skinless boneless chicken breasts. I browned the chicken in my electric skillet, added the soups, and cooked slowly for about 1 1/2 hours. The chicken was moist, the gravy from the soup was tasty, and no other seasonings were needed! Thank you Tebo, this is a keeper!
This was in fact one of the best can soup/chicken dinners I've tasted. I love the fact that you just throw the ingredients together and continue to do other things around the house while it is cooking. The aroma of the chicken cooking will surely make the family hungry!
This dish was delicious and a step above most recipes that call for canned soup. I have made it twice now, with excellent results both times. It is thrown together with great ease and, although it calls for slow-cooking, it is low-maintaince for the chef. The slow-cooking actually adds to its deliciousness by allowing the flavors to simmer together. I threw in potatoes, peas, onions, and carrots, which make for a lovely, compelte meal. I actually cooked the veggies the entire time, instaed of the last 30 mins that the recipe calls for, and the veggies turned out great - I would imagine either way is fine. A great Sunday or weekend meal that I will undoubtedly be making again and again!