Description
We love enjoying this creamy, tender chicken on any cold fall or winter day. Smelling it cook slowly in the oven for hours during a snow storm is priceless!
Ingredients
Scale
- 4 large chicken breasts
- 3 cans cream of mushroom soup
- 1 cup sour cream
- 1 soup can full of dry, inexpensive white wine (about 10 oz)
Instructions
- Set your oven to 350 degrees.
- Rinse, pat dry, and trim the fat off of the chicken breasts.
- Place them in a large, rectangular baking dish in a single layer.
- In a large mixing bowl, combine cream of mushroom chicken soup, sour cream, and white wine. Whisk to combine thoroughly.
- Pour the mixture on top of the chicken breasts in the baking pan, to cover the chicken completely.
- Bake in the oven for 2-2 1/2 hours, until chicken is cooked through and tender. The top will be golden brown.
Notes
- We have provided measurements in this recipe, however, in actuality no one in the family measures exactly, so there is a lot of room for adjusting to your preferences and amounts.
- For example, you could also cook this chicken at 325 for 3-3 1/2 hours if you want a later dinner time.
- In addition, you can use more chicken breasts and add slightly more of the sauce ingredients, with ease.
- Serve with your favorite green veggie and a side of mashed potatoes and top them with the gravy from the chicken as well!
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 min