Ingredients:
6 -8 pieces chicken, skinned
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (4 ounce) cans mushrooms, drained
1 cup sour cream
1/2 cup vermouth or 1/2 cup dry white wine
2 tablespoons onions, minced (optional)
1 garlic cloves, minced (optional)
pepper
paprika
2 tablespoons flour ( up to 1/4 cup, larger amount if making in crockpot)
Directions:
Mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to taste, and flour in crockpot or casserole dish.
Add chicken and make sure all pieces are coated with mixture. Sprinkle top with paprika.
Cover crockpot or casserole. Cook on low setting in crockpot for 6 hours (or you can start with frozen chicken and cook for 8 hours in crockpot) or about 1-1/2 hours in the oven at 375 degrees (deeper casserole dishes take longer than flat ones).
Serve with mashed potatoes or rice or noodles.
Nicole Schultheis Baltimore, MD.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.