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Recipe: Chicken a la Charlie

Sour Cream Wine Chicken that won me a grand prize win and first place in the main dish category It is easy and delicious. I named it after an old friend, Charlie, and added my own goodies to it. Serve over rice or noodles, if desired.

Chicken A La Charlie Ingredients

  • 8 skinless, boneless chicken breast halves

  • teaspoon garlic powder

  • salt and pepper to taste

  • teaspoon poultry seasoning

  • 1 cup sour cream

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • cup white wine

  • 1 onion, chopped

  • 1 cup fresh sliced mushrooms

How to Make Chicken A La Charlie

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place chicken pieces in a 9x13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning.

  3. In a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.

  4. Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.

Chicken A La Charlie Nutritions

  • Calories: 285.5 calories

  • Carbohydrate: 8.9 g

  • Cholesterol: 84.1 mg

  • Fat: 12 g

  • Fiber: 0.3 g

  • Protein: 30.2 g

  • SaturatedFat: 5.3 g

  • ServingSize:

  • Sodium: 589.8 mg

  • Sugar: 1.8 g

  • TransFat:

  • UnsaturatedFat:

Chicken A La Charlie Reviews

  • Really nothing special. I think the ingredients together had potential, but the dish would be better done on the stove top. Next time Ill brown the chicken, add the wine, then sautee the onions / mushrooms along with it. Id add the soup / sour cream mixture afterwords and let it simmer until the chicken is cooked through.

  • This recipe was a huge success at a dinner party that hosted. My husband and I couldnt wait to eat the leftovers. I premade the sauce, so that when my guest arrived all I had to do was combine it with the chicken and cook.

  • One month left until my girls dance recital and my part time job at the studio ends for the summer Until then, I have to rely on easy and quick dinners. This hit the spot Jacki This recipe is fast and really good. I took Darlas advice and used sherry instead of wine. I love sherry in dishes and this was no exception. Thanks a heap

  • This was really a hit at the potluck I brought it to. Served it with stuffing - yum

  • Hate to be the first to give a negative review - - the wine / chicken flavor was good, but served over rice, it just didnt do it for us. DEFINITELY better once it sits a while and cools off. Although it was very easy and all ingredients were readily available, I wont make this one again. Sorry

  • Great recipe I used sherry instead of wine - like others suggested. I also used a red onion and spread it in the bottom of the pan, loaded on my favorite seasonings, put the chicken on next, then topped with the mushrooms. I then covered with the sauce and baked. I only used 4 chicken breasts - that way there was a ton of "gravy" so I could serve all in crusty bread bowls.

  • Excellent, moist chicken I cut the breast halves in half again (16 pcs.,) used only one can of soup (crm. of mushroom,)added all rest of the ingredents together, and poured it on top. My husband loved it

  • The whole family really liked this recipe. I did use sherry instead of white wine which was fantastic Usually when I cook a recipe that uses sherry my kids wont touch it but this one they devoured Thanks a million :)

  • FANTASTIC We made the following changes to feed our family of four. We reduced it to 6 chicken breasts but kept the ingredients the same. We sauted the onion and threw it and the mushrooms (canned) right in with the sauce that I whisked together cold and set aside. We pre cooked the chicken to about 2/3 done in a chicken fryer. then put it all together in a 9x13 as specified and baked 400 for 30 min. We served it over whole wheat penne pasta. So it was a pasta dish We all had more than enough and their were leftovers

  • Great recipe So tasty I have a convection oven, so I knew that mine would cook up MUCH faster then this recipe said. So, I added the onions and mushroms right away. Im glad I did, cuz within about 25-30mins, my chicken was cooked. I served this over buttered egg noodles. YUM :)

  • This is mediocre. My husband and I just thought it was too bland. I will probably not make it again.

  • Oh so good, I add more fresh mushrooms because we love them.

  • Chicken a la Charlie is quick, easy and a joy to prepare. The finsihed product is delicious

  • Very happy with the finished product. Easy to prepare, chicken is moist and tender,brought leftovers to work and they all wanted the recipe

  • A wonderful recipe, simple and delicious. Thanks for sharing.

  • This recipe is great Im not a great cook but I managed to surprise my family with this dish; for once there wasnt any left overs I cut the recipe in half so I subsuited one can of cream of chicken WITH mushrooms soup for the two cans. Make this dish with confidence

  • Cut the chicken breasts large chunks to cook quicker. Sauted the onions and mushrooms before adding them. This was tasty the first day, and even better when reheated the next day. Great over noodles, rice or spaetzle. My husband thinks this would make a great dish to try in a larger quantity (next church lunch), using chicken tenders.

  • I have made this twice now and I love it. I put some rice in a bowl then pour the soup mixture and a chicken breast on top. You can use low fat cream of chicken and mushroom and it still turns out just as great I also used cooking sherry and love the taste It cant be beat

  • This was the biggest hit Definately our favorite chicken recipe

  • I split the breasts in half again and cooked it with the sauce for 30 minutes and then only 20 minutes with the onion and mushrooms. This was plenty of time. Chicken was delicious. Next time I would add more mushrooms.

  • I thought this recipe was good I would use less onion next time it was kind of overpowering. My roomate made the suggestion to use vegetables plus the mushrooms.

  • I served it over bowtie noodles. It was just OK.

  • My husband found this recipe on here and he makes it all the time. We love it served over egg noodles.Thanks for posting it.

  • Loved this Had to make a couple of substitutions; didnt have sour cream so I used alfredo sauce, mixed white wine with marsala, and used a package of onion soup mix because I didnt have an onion. So easy and so good We will be having this one often.

  • Very good and easy to make I made it tonight and my fiance had seconds I did not have cream of mushroom so substituted it with cream of celery. I also added more spices to the chicken such as basil, lemon pepper, and parsley. Also, I thought one onion was a little too much and will use half or a small onion next time.

  • This recipe was good, although I wold have added the onion at the start as they werent cooked enough. Also the cooking time for the chicken was too long so they it was slightly overcooked at the end, so cut down on the cooking time.

  • Wow That was awesome I was going to save half for the next day, but couldnt resist devouring the entire thing. What a recipe

  • SO GOOD We are quarantined to home but I had most of the ingredients for this. I used frozen chicken breasts and all of the ingredients except for the cream of chicken soup. I added some poultry seasoning. I served it over penne and the creamy sauce was perfect for this. I served roasted potatoes and brussel sprouts for the side dish. They cooked on a baking sheet next to the chicken. This recipe is a keeper

  • We recently had a Cream Chicken Cookoff Marathon at our house. This one faired well. For the sake of my familys areteries I used low fat and reduced fat and sodium ingredients.

  • Very easy to prepare. I served with brown rice and green beans. The kids loved it. I found that the flavor mellowed and the dish was much better the next day--will prepare a day ahead next time.

  • I followed the recipe as written and we loved it I was just looking for a recipe to use up excess sour cream in the fridge and found this. Great

  • I was looking for something simple based off what we had in the house. We loved this chicken recipe I know some people said it wasnt but we found it very flavorful. I skipped the mushrooms since myself and daughter dont like them - but kept everything else the same. We all enjoyed this and husband and daughter were asking me to make this again soon

  • Delicious: some minor changes- I sauted red onion in olive oil before placing it under the chicken. I substituted cream of celery for the mushroom; and using fat free sour cream and soups tasted great w/o the fat. A little less sherry for my taste, but SO GOOD A keeper

  • Absolutely scrumptious Wouldnt change a thing about it Plan to make this again soon So easy too

  • This was pretty good. Not one Im used to. It was alittle tangy. Im not sure if that was the wine or the sour cream. It was ok over all

  • Pretty good, but unfortunately my chicken was overcooked, perhaps check the chicken when youre about to add the mushrooms/onion after 40 mins. The sauce was yummy. I marinated the chicken with the garlic powder, poultry seasoning,salt/pepper AND some oregano- which adds even more flavour to the sauce.

  • Very good and easy Used sherry instead of white wine and added fresh thyme. Delicious served over noodles.

  • Easy. Tasty. Common ingredients. Low-carb. WINNER Even better the second day. I tasted it over rice -- delicious -- but ate the sauce on toasted low-carb bread which was tasty as well. This ones a keeper with such ease of preparation. Very tasty too. Thanks a million

  • Tasty Thanks for the recipe

  • Made as written. Excellent. Will be making again.

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