This family-friendly dish was great to make with my nephew when I visited him in Florida. The kids can help with the stirring and pouring, and then into the oven it goes.

For side dishes, it pairs well with pasta, mashed potatoes, and/or broccoli and peas. It also can be good to add chunks of ham.

(…and no, the nephew below was NOT the one helping! lol.)


2 lbs Boneless Skinless Chicken Breasts or tenderloins
1 can Cream of Chicken Soup (or cream of mushroom)
1 cup Sour Cream
1/2 Cup white wine (or use milk)
1 tbsp Dijon Mustard
1/2 tsp Garlic Powder
1 tsp green onion tops (chopped)
Few dashes of Paprika
1/2 cup Italian cheese blend (or cheese of your choice)


Add the chicken to a greased dish. (If you have time, it would be great to season and brown it first. I went for the fast version.)

In a bowl put the cream of chicken, sour cream, white wine, garlic powder, and Dijon mustard. Stir to combine completely.

Pour creamy Dijon mixture over the chicken.

Cover with tin foil and bake for 30 minutes.

After the dish has baked for 30 minutes take it out of the oven and add the cheese.

Leave the foil off and put back into the oven for an additional 15 minutes. Top with fresh green onions. Enjoy!

Served here over fettucine pasta.

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