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Terry’s Chicken

This is a recipe from my wife’s family that I have modified a little. The original calls for Cream of Chicken Soup instead of a velouté sauce, but that seemed too easy. If I am honest the canned soup version is just as good, but mine feels more like cooking. Some day when I am bored I may even make the chicken stock from scratch to make it even harder.


  • 2 T unsalted butter
  • 1-2 lbs boneless chicken breasts
  • 2 c. of Velouté Sauce (See Recipe.) or a can of Cream of Chicken Soup
  • 1 c. of sour cream
  • 1 can of sliced mushrooms (I’ve considered using fresh, but I’ve had it too many times with the canned and it was hard to picture)
  • 1 tsp oregano (optional)
  • 1 clove garlic (2 tsp)


Brown chicken in butter until mostly cooked.  Mix all the ingredients (except chicken) together in an oven-going pot. Add chicken and cook at 350°  for 1 and 1/2 hours. Serve over rice.


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