Cream of Chicken

Shorebird grew up on this dish. The recipe was handed down to us with only the name “cream of chicken” which seems to just be one of the ingredients, rather than the actual name of the dish.

I assume it had a name once, decades ago (perhaps one of our devoted readers even knows it) but that nobody could remember it and just called it “that recipe with cream of chicken” and then it eventually got reduced to just “cream of chicken.” Anyways, it’s delicious and easy.

We had some leftover bone-in chicken breasts from our recent chicken-frying adventure (more on that later). Into the baking dish they go:  

Then all the other ingredients (except the egg noodles) just get mixed together in a bowl.
 And poured over top of the chicken. Bake for 90 minutes covered and the last 30 minutes uncovered. Serve over egg noodles. Easy and ridiculously good.

Ingredients

• 4 chicken breast  bone in
• 1 bag egg noodles
• 2 cans cream of chicken
• Two 16-oz cans of sliced mushrooms
• 1 pint sour cream
• 1 quarter cup of sherry
• 1 tablespoon of Worcester sauce
• 1 quarter cup of melted butter
• 2 teaspoons salt
• Dash of garlic powder

Directions

1. Heat over to 350 degrees
2. Place chicken in lightly greased baking dish
3. Combine remaining ingredients in bowl, stir and pour over chicken
4. Bake covered for 90 minutes, uncover and bake 30 more minutes
5. At about this time, start the egg noodles
6. Serve over egg noodles

• ← Oven-Baked Pork Chop
• Chocolate Peanut Butter Marshmallow Pizza →