Prep:  20 minutes
Cook:  1 hour
Serves:  4
Average: 4.1 (28 votes)
Recipe by: Perfect Italiano
Comforting flavours of Cream of Mushroom soup are combined in this nostalgic dinner recipe that is sure to become a family favourite. Each forkful is a combination of succulent chicken, savoury mushrooms, and creamy sauce, all complemented by the richness of Perfect Italiano Parmesan cheese.
Credit: Whisk Media Group

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Cream of Mushroom Chicken
  1. Preheat oven to 200°C / 180°C fan-forced. Place flour and paprika onto a large plate. Season. Lightly dust chicken all over.
  2. Heat half of the oil in a large, deep frying pan over a medium-high heat. Sear chicken for 8 minutes until brown all over. Transfer to a roasting pan. Cover with foil and roast in oven for 30-35 minutes or until cooked through.
  3. Meanwhile; heat remaining oil in same frying pan over a medium-high heat. Add bacon and onions to pan. Cook, stirring for 8 minutes or until golden. Add mushrooms and garlic. Cook for further 8 minutes or until mushrooms are tender. Stir in soup, cream, ½ cup water, stock powder and Dijon until combined. Bring to a simmer. Stir in half a packet of Perfect Italiano Extra Sharp Grated Parmesan to sauce until melted.
  4. Return chicken to pan and spoon over sauce. Simmer on medium heat for 7-8 minutes until thickened. Top chicken with remaining Perfect Italiano Extra Sharp Grated Parmesan and a sprinkle of fresh chives. Serve with steamed broccolini.
Tips & Hints:
  • Any type of mushroom or selection of mushrooms can be used for this recipe.
  • This dish can be frozen. Thaw and add extra water on reheating.
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