6. Return the chicken to the skillet and mix everything well. Transfer the mixture to a baking dish.
7. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly.
8. Once out of the oven, let it sit for a few minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!
Variations & Tips
For a lighter version, you can substitute Greek yogurt for the sour cream. If you’re not a fan of mushrooms, feel free to omit them or replace them with bell peppers for a different flavor. To make it gluten-free, use gluten-free flour and check that the cream of mushroom soup is gluten-free as well. And if you want to add a little more depth to the dish, a splash of white wine in the sauce can work wonders.
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