Creamy Chicken and Mushrooms

Helene Mulvihill


Created this from items already in my pantry and fridge! It came out really good, I hope ya'll like it too!

★★★★★ 2 votes
4 to 6
15 Min
40 Min


2 to 3 lbs
chicken breasts, boneless and skinless trimmed and filleted
salt and pepper
2 or 3 dash(es)
half a stick of butter
2 tsp
minced garlic
1/2 large
onion, sliced thinly
1 pkg
white mushrooms
1/4 c
chopped green onion
1 1/2 c
chicken broth or stock
1 can(s)
condensed cream of chicken soup
1/4 c
heavy cream


1wash, trim and fillet chicken, pat dry and season with salt, pepper and paprika.
2fry chicken in butter to brown on each side, adding more butter as needed. place browned chicken in baking dish and repeat until all chicken is browned.
3after all chicken is fried add remaining butter (if there is any) and add garlic, onions, mushrooms, and green onion. sautee for 3 to 5 minutes.
4add broth to pan to deglaze, bring to boil.
5add cream of chicken or cream of mushroom soup, and heavy cream, mix and bring to light boil again.
6pour pan contents over chicken and bake at 350 degrees for 20 to 25 minutes, or until bubbling.
7serve over rice or egg noodles.

About this Recipe

Course/Dish: Chicken