Chicken A La Charlie Recipes

CHICKEN A LA CHARLIE

Chicken a la Charlie image

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.

Provided by Jacki Remsberg

Yield 8

Number Of Ingredients 10

Ingredients

8 skinless, boneless chicken breast halves
½ teaspoon garlic powder
salt and pepper to taste
½ 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
¾ cup white wine
1 onion, chopped
1 cup fresh sliced mushrooms

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a 9x13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning.
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.
Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.

Nutrition Facts : 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, Sodium 589.8 mg, Sugar 1.8 g

CHICKEN A LA KING I

Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

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