Sour Cream Wine Chicken that won me a grand prize win and first place in the main dish category! It is easy and delicious. I named it after an old friend, Charlie, and added my own goodies to it. Serve over rice or noodles, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken pieces in a 9x13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning.

  • In a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.

  • Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.

Nutrition Facts

285 calories; 12 g total fat; 84 mg cholesterol; 590 mg sodium. 8.9 g carbohydrates; 30.2 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2003
This recipe was a huge success at a dinner party that hosted. My husband and I couldn't wait to eat the leftovers. I premade the sauce so that when my guest arrived all I had to do was combine it with the chicken and cook. Read More
(7)

Most helpful critical review

Rating: 2 stars
08/29/2005
Really nothing special. I think the ingredients together had potential but the dish would be better done on the stove top. Next time I'll brown the chicken add the wine then sautee the onions / mushrooms along with it. I'd add the soup / sour cream mixture afterwords and let it simmer until the chicken is cooked through. Read More
(15)
50 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
01/23/2003
This recipe was a huge success at a dinner party that hosted. My husband and I couldn't wait to eat the leftovers. I premade the sauce so that when my guest arrived all I had to do was combine it with the chicken and cook. Read More
(7)
Rating: 2 stars
08/28/2005
Really nothing special. I think the ingredients together had potential but the dish would be better done on the stove top. Next time I'll brown the chicken add the wine then sautee the onions / mushrooms along with it. I'd add the soup / sour cream mixture afterwords and let it simmer until the chicken is cooked through. Read More
(15)
Rating: 5 stars
01/23/2003
This recipe was a huge success at a dinner party that hosted. My husband and I couldn't wait to eat the leftovers. I premade the sauce so that when my guest arrived all I had to do was combine it with the chicken and cook. Read More
(7)
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Rating: 4 stars
07/23/2003
One month left until my girls' dance recital and my part time job at the studio ends for the summer! Until then I have to rely on easy and quick dinners. This hit the spot Jacki! This recipe is fast and really good. I took Darla's advice and used sherry instead of wine. I love sherry in dishes and this was no exception. Thanks a heap! Read More
(6)
Rating: 2 stars
01/23/2003
Hate to be the first to give a negative review - - the wine / chicken flavor was good but served over rice it just didn't do it for us. DEFINITELY better once it sits a while and cools off. Although it was very easy and all ingredients were readily available I won't make this one again. Sorry Read More
(4)
Rating: 5 stars
01/09/2007
This was really a hit at the potluck I brought it to. Served it with stuffing - yum! Read More
(4)
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Rating: 5 stars
01/23/2003
This recipe is great!! I'm not a great cook but I managed to surprise my family with this dish; for once there wasn't any left overs!!! I cut the recipe in half so I subsuited one can of cream of chicken WITH mushrooms soup for the two cans. Make this dish with confidence! Read More
(3)
Rating: 5 stars
02/08/2010
FANTASTIC!!! We made the following changes to feed our family of four. We reduced it to 6 chicken breasts but kept the ingredients the same. We sauted the onion and threw it and the mushrooms (canned) right in with the sauce that I whisked together cold and set aside. We pre cooked the chicken to about 2/3 done in a chicken fryer. then put it all together in a 9x13 as specified and baked 400 for 30 min. We served it over whole wheat penne pasta. So it was a pasta dish! We all had more than enough and their were leftovers! Read More
(3)
Rating: 5 stars
04/16/2004
The whole family really liked this recipe. I did use sherry instead of white wine which was fantastic! Usually when I cook a recipe that uses sherry my kids won't touch it but this one they devoured! Thanks a million:) Read More
(3)
Rating: 5 stars
09/28/2004
Great recipe! I used sherry instead of wine - like others suggested. I also used a red onion and spread it in the bottom of the pan loaded on my favorite seasonings put the chicken on next then topped with the mushrooms. I then covered with the sauce and baked. I only used 4 chicken breasts - that way there was a ton of "gravy" so I could serve all in crusty bread bowls. Read More
(3)