Chicken & Mushroom Casserole
We’re all craving comfort food this time of year. Here’s an easy and filling casserole for a cold winter’s night! It’s a simple take on Hungarian Goulash, so use Hungarian Paprika for best results – but Spanish is delicious too.
4 Chicken Breasts, boned, and halved if large
4-5 Large Mushrooms, sliced
10.5 oz can Cream of Mushroom Soup
½ C+ Dry Sherry (half a soup can)
1 C Sour Cream
Place chicken breasts in a small casserole dish so they are not overlapping.
Cover with sliced mushrooms.
Combine soup (undiluted), sherry and sour cream and pour over the top.
Sprinkle liberally with paprika.
Bake for 1 ½ hours at 350F.