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1
Brown all the chicken pieces in a hot skillet sprayed with Pam or coated lightly with oil.
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2
Prepare a 9x13 inch oven proof casserole dish with Pam or lightly coated with oil.
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3
Remove chicken to casserole dish when browned.
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4
In same skillet as chicken was cooked in toss in the onion smiles and sliced mushrooms, cooking until moisture is released and evaporated.
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5
Add garlic and thyme about 5 minutes into the sauteing of the onions and mushrooms.
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6
Spread onions and mushrooms over browned chicken in casserole dish.
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7
In same skillet mix together the mushroom soup, sour cream, wine, blue cheese, salt and pepper to taste.
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8
(I used 4 oz.
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9
of blue cheese and feel that it could have used more, but as stated above I like blue cheese).
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10
Pour soup mixture over browned chicken and mushrooms in oven proof dish.
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11
Cover tightly with aluminum foil and place in a 350Fe oven for one hour.
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12
Uncover and move chicken pieces around to kind of stir, sprinkle paprika over the top.
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13
Return to oven uncovered for 15-20 minutes.
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14
We served this over rice, but I think that egg noodles or a fettuccine would be nice also.
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15
NOTE: You can use any cut of chicken you like.
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16
I find it works better for my family to purchase the whole chicken.
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17
The chicken I use are generally 4-5 pounds to give you an amount.
