KIDDOCJJ
KIDDOCJJ
EAT. LEARN. EXPLORE. INSPIRE.

BEV'S CHICKEN With MUSHROOM SOUP & SOUR CREAM

 ONE OF MY FAVORITES WAS MY MOM'S CHICKEN AND MUSHROOM SOUP CONCOCTION - SHE SERVED IT ON RICE AND IT ALWAYS WAS A TASTE OF HOME, COMFORTING, AND DELICIOUS.  I added extra mushrooms to give this a little more depth and "umami",  especially if you are just using white meat chicken.  I'm convinced my mom also snuck a little more wine into the sauce - perhaps that was her secret weapon!

ONE OF MY FAVORITES WAS MY MOM'S CHICKEN AND MUSHROOM SOUP CONCOCTION - SHE SERVED IT ON RICE AND IT ALWAYS WAS A TASTE OF HOME, COMFORTING, AND DELICIOUS.  I added extra mushrooms to give this a little more depth and "umami",  especially if you are just using white meat chicken.  I'm convinced my mom also snuck a little more wine into the sauce - perhaps that was her secret weapon!

  WHAT YOU NEED:   -  casserole with lid or crockpot -  fry pan if your crockpot liner can't be used on a burner    INGREDIENTS:  -  4-5 pound cut up chicken or package of your favorite chicken parts, skin on - seasoned with salt and pepper -  2 cans Campbell's Cream of Mushroom Soup (no substitutes allowed) -  1 large onion - diced -  16 ounces (2 pkg) sliced mushrooms -  1 cup sour cream (I used low fat) -  1 soup can full of milk -  1 soup can full of white wine (I swear my mom used more) -  1 tsp garlic powder -  salt and pepper to taste

WHAT YOU NEED: 
-  casserole with lid or crockpot
-  fry pan if your crockpot liner can't be used on a burner


INGREDIENTS:
-  4-5 pound cut up chicken or package of your favorite chicken parts, skin on - seasoned with salt and pepper
-  2 cans Campbell's Cream of Mushroom Soup (no substitutes allowed)
-  1 large onion - diced
-  16 ounces (2 pkg) sliced mushrooms
-  1 cup sour cream (I used low fat)
-  1 soup can full of milk
-  1 soup can full of white wine (I swear my mom used more)
-  1 tsp garlic powder
-  salt and pepper to taste

  INSTRUCTIONS:   1.  Heat up a heavy pan, add a splash of olive oil, and saute the onions and mushrooms together until onions are translucent and mushrooms have shrunk a bit and are deep golden brown. 

INSTRUCTIONS:

1.  Heat up a heavy pan, add a splash of olive oil, and saute the onions and mushrooms together until onions are translucent and mushrooms have shrunk a bit and are deep golden brown. 

   KIDDOCJJ Tip:    when seasoning protein, there are 2 techniques.  My favorite, time permitting, is to season the meat (in this case, chicken) the night before and set the meat in the fridge UNCOVERED.  Prolonged exposure to the salt will make the sear more caramelized (as the salt makes the surface lose water)  and deepen the flavor of the underlying meat.  If you don't have time, then season IMMEDIATELY before searing to avoid the sogginess that often happens when salt starts to release water from the surface.

KIDDOCJJ Tip:  when seasoning protein, there are 2 techniques.  My favorite, time permitting, is to season the meat (in this case, chicken) the night before and set the meat in the fridge UNCOVERED.  Prolonged exposure to the salt will make the sear more caramelized (as the salt makes the surface lose water)  and deepen the flavor of the underlying meat.  If you don't have time, then season IMMEDIATELY before searing to avoid the sogginess that often happens when salt starts to release water from the surface.

 2.  Remove the mushroom/onion mixture from the pan, add a little more oil, and sear the chicken parts on medium high (without moving) for  4-5 minutes.   

2.  Remove the mushroom/onion mixture from the pan, add a little more oil, and sear the chicken parts on medium high (without moving) for  4-5 minutes.

 

 3.  Meanwhile, mix together the soup, sour cream, wine, garlic powder and milk, and mix well with a spoon.  Pour in the cooked onions and mushrooms and mix.   3.  Once you have turned the chicken, pour the sauce over, jostle the chicken a bit to distribute the sauce, and cover.  

3.  Meanwhile, mix together the soup, sour cream, wine, garlic powder and milk, and mix well with a spoon.  Pour in the cooked onions and mushrooms and mix. 

3.  Once you have turned the chicken, pour the sauce over, jostle the chicken a bit to distribute the sauce, and cover.  

 5.  Cook in the oven at 300 for 3-4 hours;  alternately you can cook on the stovetop over low, covered, for 2-3 hours or in your crockpot on high for 1-2 hours, then on low until ready to serve.   6.  This tastes amazing over rice, egg noodles or mashed potatoes.  Mom, thanks for this one!   

5.  Cook in the oven at 300 for 3-4 hours;  alternately you can cook on the stovetop over low, covered, for 2-3 hours or in your crockpot on high for 1-2 hours, then on low until ready to serve.


6.  This tastes amazing over rice, egg noodles or mashed potatoes.  Mom, thanks for this one!

 

 6.  Have a glass of wine and toast your mother.  Doctor's Orders!

6.  Have a glass of wine and toast your mother.  Doctor's Orders!

WHAT YOU NEED: 
-  casserole with lid or crockpot

INGREDIENTS:
-  4-5 pound cut up chicken or package of your favorite chicken parts, skin on - seasoned with salt and pepper
-  2 cans Campbell's Cream of Mushroom Soup (no substitutes allowed)
-  1 onion - diced
-  8 ounces sliced mushrooms
-  1 cup sour cream (I used low fat)
-  1 soup can full of milk
-  1 soup can full of white wine (I swear my mom used more)
-  1 tsp garlic powder
-  salt and pepper to taste

INSTRUCTIONS:

1.  Heat up a heavy pan, add a splash of olive oil, and saute the onions and mushrooms together until onions are translucent and mushrooms have shrunk a bit and are deep golden brown.  Remove the mixture, add a little more oil, and sear the chicken parts (without moving) for  4-5 minutes.
2.  Meanwhile, mix together the soup, sour cream, wine, garlic powder and milk, and mix well with a spoon.  Pour in the cooked onions and mushrooms and mix. 
3.  Once you have turned the chicken, pour the sauce over, jostle the chicken a bit to distribute the sauce, and cover.  
4.  Cook in the oven at 300 for 3-4 hours;  alternately you can cook on the stovetop over low, covered, for 2-3 hours or in your crockpot on high for 1-2 hours, then on low until ready to serve.
5.  This tastes amazing over rice, egg noodles or mashed potatoes.  Mom, thanks for this one!
6.  Have a glass of wine and toast your mother. Doctor's Orders.