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Chicken, Dump, Parisienne (M, TNT)
Source: A freezer cookbook
Serves: 6

1/2 cup white wine
1 can (10 oz.) pareve "cream" of mushroom soup
1/2 cup mushrooms, sliced
1/4 cup flour
1 cup pareve "sour cream"
6 boned chicken breasts
Salt and pepper

Cooking Day:
Mix wine, soup, and mushrooms together.

Stir flour into "sour cream" and add to soup mixture.

Place mixture together with chicken in freezer bag (in portions suitable for your family).


Serving Day:
Place chicken and sauce in slow cooker/crockpot. Sprinkle with salt, pepper, and paprika over top. Cover and cook on low for 6 to 8 hours. [Archivist's Note: For safety, bring up to a full boil before serving.]

Poster's Notes:
For a nicer looking platter, I sprinkled some chopped parsley over the top before serving and served the extra sauce on the side. I served it with potatoes, but in the future will probably serve it over noodles, as the sauce is delicious and there is a nice amount of it.

I made this for our pre-Yom Kippur meal. I actually made it on Monday and froze it until Friday morning when I dumped it into the crockpot in the morning.

The recipe can be easily doubled, as I did. It's from a freezer cookbook, and the ingredients are meant to be put together, then frozen without being cooked, I am sure it would taste fine if it were made and then cooked right away.

I've used Marsala instead of white wine and increased the sliced mushrooms to 1 cup. I also have used chicken breasts with bones.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A