This recipe comes from SarahAnne. Winner of our first giveaway. She graciously took the challenge to cook something from her new cookbook. She chose a chicken dish, which sounds great. Thanks SarahAnne!
1 envelope dry onion soup mix
2 cups sour cream
10 3/4 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
1. Combine soup mix, sour cream, and soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce.
2. Cover. Cook on low 8 hours.
3. Serve over rice or noodles.
This recipe was a BIG hit with my family. By your rating system, I give it 4 stars. I have 5 kids, ages 9 down to 15 months, and they all loved it, even my picky 3 year old. The sauce this recipe makes is a perfect gravy for the noodles/rice/potatoes you might serve it with. I actually doubled the recipe because we thought we’d be having company for dinner, but plans changed and I had a lot of leftovers. I got creative and for lunch today put a piece of warmed up chicken with some of the gravy on top of a piece of toast, sort of like an open-faced sandwich. It was really good! There are so many recipes in the book that I want to try; practically something on every page. This is an excellent resource! (p.s. the cookbook she won was “Fix-It and Forget-It Cookbook” and it is an excellent resource)
Marla B says
I did this recipe with the cream cheese, and 2 Tbsp of intalian seasoning (and I still had the onion soup mix) and I didn’t really like it. I guess I love onion soup mix with beef or on potatoes. so, my mixture wasn’t soo good. Should I have omitted the onion soup mix when I added the italian seasoning?
liz stanley says
this is one of our standards in our kitchen but i would highly recommend adding some italian seasoning spices and using 8 oz. of cream cheese instead of sour cream. it makes all the difference…