Easy Chicken and Mushroom Casserole
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, crushed
- 500 g chicken tenderloins
- 3⁄4 cup white wine, optional
- 400 g mushrooms, sliced
- 1 can cream of mushroom soup
- 1⁄4 cup light sour cream
- 2 tablespoons chopped parsley
directions
- Heat oil in a large heavy based saucepan.
- Add onion and celery and cook until soft.
- Add garlic and cook a further minute.
- Add chicken and cook until browned.
- Add wine, if using, and mushrooms.
- Cook a further couple of minutes.
- Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
- Cook until warmed through.
- Stir through parsley and serve with rice, risoni or pasta.
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Reviews
-
We loved the flavour of this, but it turned out very thin, I had to cook it down for about 30 minutes. If I were to make it again I would cut the mushrooms back to about half the amount called for, the wine was a lovely touch but I would cut the amount in half. I just used 1/2 a tablespoon of olive oil, no fat sour cream and used breast instead of the tenderloins. I had some spinach to use up so instead of the parsley I added steamed spinach.
-
This was yummy, quick and easy to make. I used sliced chicken breast and chicken bouillon as I had no wine at home. I served it over some spaghetti. The only change I would make is to use 1/2 cup of boullion instead of 3/4 as I thought it was a little too thin for my taste. This will definitely stay in my cookbook.
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RECIPE SUBMITTED BY
Terese
Australia