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.

Serve hot!