Chicken with Mushrooms & Sour Cream

“I got this recipe from the mother of the girl who caught my wedding bouquet.” – Calla Ferre

Chicken with Mushrooms & Sour Cream

Course: Main Courses – Poultry


  • 2 Whole Chicken Breasts
  • 3 Tablespoons Butter
  • 2 Tablespoons Scallions Finely Chopped
  • 1/2 Teaspoon Salt
  • 1 10.75-Ounce Can Cream Of Mushroom Soup
  • Fresh Mushrooms Sliced
  • 1/4 Cup Water
  • 1/2 Cup Sour Cream
  • Hot Cooked Rice


  • Bone chicken breasts, remove skin and cut each breast half into 10 to 12 strips.
  • Melt butter in large skillet over high heat. Add chicken and scallions, sprinkle with salt. Cook 6 minutes.
  • Add undiluted soup, sliced mushrooms and water. Heat to boiling, stirring until mixture is smooth.
  • Reduce heat, blend in sour cream. Do not boil. Serve over hot cooked rice.

1982 Recipe – Donna Randall