Best 20 Creamy Mushroom Chicken Recipes

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When it comes to preparing a classic creamy mushroom chicken dish, there are countless variations and recipes that can tantalize taste buds. Whether you prefer a rich and velvety sauce or a light and flavorful broth, the possibilities are endless. In this comprehensive guide, we will delve into the world of creamy mushroom chicken, exploring different cooking techniques, ingredient combinations, and serving suggestions to help you create the perfect meal. We'll uncover the secrets of creating a luscious sauce that coats every bite of tender chicken and mushrooms, along with tips for achieving the ideal balance of flavors and textures. So, get ready to embark on a culinary journey as we decipher the art of crafting the ultimate creamy mushroom chicken dish that will leave you and your loved ones utterly captivated.

Let's cook with our recipes!

CREAMY MUSHROOM CHICKEN



Creamy Mushroom Chicken image

I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1/4 cup butter
4-1/2 teaspoons all-purpose flour
1 cup milk
3/4 cup grated Parmesan cheese, divided
Minced fresh parsley
Hot cooked pasta

Steps:

  • Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
  • In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
  • In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
  • Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
  • To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
  • Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
  • Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
  • Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
  • Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS



Creamy Garlic and Mushroom Chicken Thighs image

A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 skin-on, bone-in chicken thighs
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
½ onion, chopped
6 cloves garlic, thinly sliced
½ cup dry white wine
1 ½ cups chicken broth
¼ cup heavy cream
1 pinch salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
  • Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
  • Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g

CROCK POT CREAMY MUSHROOM CHICKEN



Crock Pot Creamy Mushroom Chicken image

A lightened-up version of one of my favorite recipes! It's delicious served over brown rice or egg noodles.

Provided by FightingwithFood

Categories     Chicken Breast

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts, boneless, skinless and frozen
1 (1 1/4 ounce) envelope onion soup mix
1 (14 1/2 ounce) can 98% fat-free cream of mushroom soup
1 (14 1/2 ounce) can 98% fat-free cream of chicken soup
2 cups chicken broth
2 cups mushrooms, sliced

Steps:

  • Place frozen chicken in slow cooker.
  • Top with soup mix, 2 cans of soup and chicken broth.
  • Cook on low for 6-8 hours until chicken is cooked through.
  • Add mushrooms and continue cooking on high for 30 minutes.
  • Serve over rice or noodles.

Nutrition Facts : Calories 302.6, Fat 14.3, SaturatedFat 4.1, Cholesterol 92.8, Sodium 1177.9, Carbohydrate 7.4, Fiber 0.9, Sugar 1.5, Protein 34.4

CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE



Creamy Turkey or Chicken-Mushroom Noodle Casserole image

This will also work well using cooked cubed chicken, make, the complete casserole may be assembled and refrigerated up to 24 hours in advance, do not add in any extra salt to this recipe as the canned soups already have enough sodium content, low-sodium soups may be used if desired.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces dry medium egg noodles
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 cup reduced-fat sour cream
2 tablespoons melted butter
1/2 teaspoon garlic powder (can use more)
1 pinch cayenne pepper (optional or adjust to taste)
1/2 cup shredded cheddar cheese
1 (10 ounce) can sliced mushrooms, well drained (squeeze out excess moisture with hands)
1 small onion, finely chopped (you may omit if desired)
1 celery rib, finely diced
4 cups cooked cubed turkey (or chicken, can use more or less)
1/4 teaspoon fresh ground black pepper (or to taste)
1 1/2 cups crushed unsalted butter-flavored crackers (such as Ritz crackers)
1/4 cup melted butter

Steps:

  • Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
  • In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
  • Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
  • Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
  • Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
  • In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
  • Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.

CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

Categories     Milk/Cream     Chicken     Dairy     Mushroom     Poultry     Sauté     Brandy     Winter     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 9

1 cup canned low-salt chicken broth
1 ounce dried mushrooms (such as shiitake)
1/4 cup (1/2 stick) butter
4 skinless boneless chicken breast halves
1 pound button mushrooms, sliced
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup brandy
Chopped fresh parsley

Steps:

  • Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
  • Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
  • Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
  • Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.

CREAMY CHICKEN AND MUSHROOM PIES



Creamy Chicken and Mushroom Pies image

The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon olive oil
6 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
5 ounces (1 cup) shredded rotisserie chicken
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
4 ounces cream cheese, at room temperature
All-purpose flour, for dusting
One (8-ounce) puff pastry sheet, thawed if frozen
1 large egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 small red onion, very thinly sliced
1 head butter lettuce, leaves separated or torn
10 chives, cut into 1-inch-long pieces

Steps:

  • For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
  • Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
  • Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
  • Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
  • When ready to serve, toss the lettuce and chives into the dressing.

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE



Chicken with Creamy Apple-Mushroom Sauce image

"When I found this recipe, I knew I could lighten it up," says Katherine Major of Kingston, Ontario. "Everyone loves the smooth sauce, tender chicken and mild apple flavor.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
3 cups sliced fresh mushrooms
1 medium onion, sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon dried tarragon
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups thinly sliced peeled tart apples (about 2 medium)
2 tablespoons cornstarch
3/4 reduced-fat evaporated milk, divided
1 teaspoon minced fresh parsley

Steps:

  • In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 440mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY



Smothered Chicken with Creamy Mushroom Gravy image

A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner.

Provided by yooper

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup all-purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
4 large boneless skinless chicken breast halves
1/4 cup butter
1 lb mushroom, thinly sliced
1 small onion, chopped
1 cup whipping cream
1 cup canned low sodium chicken broth

Steps:

  • Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
  • Set aside 1 tablespoon of flour mixture.
  • Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
  • Melt butter in heavy large skillet over medium-high heat.
  • Add chicken to skillet.
  • Saute until brown, about 4 minutes per side.
  • Transfer chicken to plate.
  • Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
  • Saute until mushrooms are brown, about 5 minutes.
  • Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
  • Add cream and broth and bring to boil, stirring occasionally.
  • Return chicken and any collected juices to skillet.
  • Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
  • Season with salt and pepper.

CREAMY CHICKEN MUSHROOM SOUP



Creamy Chicken Mushroom Soup image

Make and share this Creamy Chicken Mushroom Soup recipe from Food.com.

Provided by Candace Michelle

Categories     Chicken

Time 35m

Yield 2 3/4 quarts, 12 serving(s)

Number Of Ingredients 17

1/2 lb mushroom, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/4 cup butter
1/2 cup all-purpose flour
5 1/2 cups chicken broth
1 teaspoon pepper
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1 pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half
2 1/2 cups cubed cooked chicken
1 tablespoon minced parsley
1 1/2 teaspoons lemon juice
1/2 teaspoon salt

Steps:

  • In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
  • Stir in flour until blended. Add broth and seasonings, mix well.
  • Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
  • Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.

Nutrition Facts : Calories 206.3, Fat 13.5, SaturatedFat 7.5, Cholesterol 54.4, Sodium 529.7, Carbohydrate 8.6, Fiber 0.6, Sugar 1.1, Protein 12.6

CREAMY MUSHROOM CHICKEN AND NOODLES



Creamy Mushroom Chicken and Noodles image

Change up for usual chicken dinner with a creamy mushroom sauce on top of it. The tarragon adds a wonderful flavor which make it one of the most requested dinner in my household.-Pat Marken, Hansville, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 8

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup butter, cubed
3/4 pound fresh mushrooms, sliced
1/2 cup heavy whipping cream, divided
3/4 to 1 teaspoon dried tarragon
1/2 teaspoon salt
2 egg yolks
Hot cooked noodles

Steps:

  • In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.

Nutrition Facts : Calories 483 calories, Fat 38g fat (18g saturated fat), Cholesterol 227mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

SIMPLE CREAMY GARLIC-MUSHROOM CHICKEN



Simple Creamy Garlic-Mushroom Chicken image

Cream of mushroom soup together with sour cream, corn, and Parmesan to coat chicken breasts served on your choice of pasta or rice. This recipe is for 4 adult servings with no leftovers. Use your own instincts to add a little of what you like. But stick closely to the recipe, it's worth it. You can substitute peas for the corn. Enjoy!

Provided by Housewife1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 teaspoon vegetable oil
½ onion, chopped
1 tablespoon crushed garlic
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 pinch salt
1 pinch ground white pepper, or to taste
1 pinch ground black pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup mayonnaise
½ cup grated Parmesan cheese
¼ cup frozen corn
2 ½ tablespoons sour cream
1 tablespoon milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
  • Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 538 calories, Carbohydrate 13.1 g, Cholesterol 85.5 mg, Fat 43.1 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 1012.7 mg, Sugar 3.4 g

CREAMY GARLIC MUSHROOM CHICKEN



Creamy Garlic Mushroom Chicken image

Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese.

Provided by Allie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 8

2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
¼ cup sour cream
½ cup frozen corn kernels
½ cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
½ cup shredded Cheddar cheese
1 cup seasoned dry bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
  • Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

Nutrition Facts : Calories 612 calories, Carbohydrate 25.3 g, Cholesterol 79.7 mg, Fat 44.3 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 10.7 g, Sodium 1432.9 mg, Sugar 3.6 g

GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE



Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce image

Categories     Chicken     Mushroom     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 2

Number Of Ingredients 14

For chicken
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered
For sauce
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1/2 cup dry white wine
3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)
8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
3/4 cup whipping cream
1 tablespoon thinly sliced fresh sage leaves
Creamy Grits

Steps:

  • Make chicken:
  • Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
  • Make sauce:
  • Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
  • Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
  • Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
  • Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.

CREAMY CHICKEN AND MUSHROOM RAMEN



Creamy Chicken and Mushroom Ramen image

For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 3

1 (3 ounce) package chicken-flavored ramen noodles
1 (10 3/4 ounce) can cream of mushroom soup
1 (3 ounce) can chicken

Steps:

  • Cook noodles without seasoning and drain.
  • Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
  • Top over noodles and serve.

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)



Creamy Chicken, Spinach & Mushroom Tortellini Soup Recipe - (4.4/5) image

Provided by Thedorf

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 1/3 cups yellow onion, chopped
1 1/3 cups carrots, diced
6 to 8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 pound chicken breasts, boneless, skinless, pounded evenly to about 1/2-inch thickness
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup unsalted butter, sliced into 1 tablespoon pieces
1/3 cup flour
2 1/2 cups milk
9 ounces refrigerated three cheese tortellini
4 cups fresh spinach
1/3 cup heavy cream
Parmesan cheese, finely shredded for serving

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY



Smothered Chicken with Creamy Mushroom Gravy image

Provided by Gertrude Burnom

Categories     Milk/Cream     Chicken     Mushroom     Sauté     Fall     Winter     Thyme     Bon Appétit     Louisiana

Yield Makes 4 servings

Number Of Ingredients 9

1/3 cup all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
4 large skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
1 pound mushrooms, thinly sliced
1 small onion, chopped
1 cup whipping cream
1 cup canned low-salt chicken broth

Steps:

  • Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.

CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE



Chicken Breasts With Creamy Mushroom Sauce image

Serve this to guests and you will get rave reviews, the sauce from this is so good! the complete recipe may be doubled if desired.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 16

3 tablespoons butter
4 boneless skinless chicken breasts
2 teaspoons seasoning salt
black pepper
hot cooked linguine or cooked fettuccine
grated parmesan cheese
1 cup sliced fresh button mushroom
1/4 cup finely chopped shallot
1 tablespoon minced fresh garlic (or to taste)
1/4 cup dry white wine
1 cup canned chicken broth
2 tablespoons flour
1/2 teaspoon dried thyme
1 small bay leaf
3 tablespoons whipping cream
salt and pepper

Steps:

  • Season the chicken breasts with seasoned salt and pepper.
  • Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
  • Remove to a serving platter; tent loosley with foil to keep warm.
  • For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
  • Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
  • In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
  • Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
  • Remove the bay leaf, then season the sauce to taste with salt and pepper.
  • Serve the sauce over the chicken along with the cooked pasta.
  • Pass the Parmesan cheese to sprinkle on top of plate.

CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA



Creamy Chicken, Artichoke & Mushroom Pasta image

If you like a rich creamy garlic sauce then you'll love this. Loaded with mushrooms, artichoke hearts and chunks of chicken, this sauce will work over spaghetti, angel hair or your or your favorite pasta. Simple and delicious!

Provided by Donna Graffagnino

Categories     Pasta

Time 50m

Number Of Ingredients 18

1 lb spaghetti or your favorite pasta
10 chicken bouillon cubes
1 can(s) artichoke hearts, drained and quartered
3 large boneless skinless chicken breasts, cooked and diced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
3 Tbsp olive oil, extra virgin
1/2 c flour
1 1/2 c milk
4 c chicken broth
3 Tbsp sherry (cooking sherry ok)
1/2 small onion, chopped fine, or 1 tbsp minced dried
1 Tbsp granulated onion
1 Tbsp granulated garlic
4 green onions, sliced thin
salt & white pepper to taste
1/2 c 6 cheese italian blend, grated
2 Tbsp fresh parsley, chopped

Steps:

  • 1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
  • 2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
  • 3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
  • 4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
  • 5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
  • 6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
  • 7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
  • 8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!

CREAMY MUSHROOM AND BROCCOLI CHICKEN (ATKINS-FRIENDLY)



Creamy Mushroom and Broccoli Chicken (Atkins-Friendly) image

Make and share this Creamy Mushroom and Broccoli Chicken (Atkins-Friendly) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless chicken breasts
salt
pepper
paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
3 tablespoons olive oil
1 small onion, chopped
2 minced fresh garlic cloves (or to taste)
2 cups sliced fresh mushrooms
3 cups broccoli florets
1 cup cream
1 1/2 teaspoons Dijon mustard
1/2 cup grated parmesan cheese
1/2 cup minced fresh parsley

Steps:

  • Season chicken well with salt, pepper, paprika, oregano and basil.
  • Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
  • In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
  • Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
  • Pour the sauce over chicken in serving dish.
  • Sprinkle with minced, fresh parsley.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Mushrooms: Fresh mushrooms will give your dish the best flavor. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to rehydrate them before using.
  • Don't Crowd the Pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly and will result in soggy mushrooms.
  • Season Generously: Don't be afraid to season your dish generously. Salt, pepper, and garlic powder are all great additions to creamy mushroom chicken.
  • Use a Good Quality Cream: The type of cream you use will make a big difference in the flavor of your dish. Use a heavy cream for a rich, creamy sauce.
  • Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve Immediately: Creamy mushroom chicken is best served immediately after it's made. The sauce will thicken as it cools, so if you need to make it ahead of time, be sure to reheat it gently before serving.

Conclusion:

Creamy mushroom chicken is a delicious and versatile dish that can be served over rice, pasta, or mashed potatoes. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a creamy mushroom chicken dish that your whole family will love. So next time you're looking for a quick and easy weeknight meal, give creamy mushroom chicken a try.

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