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1/2 cup white wine
Cooking Day:
Stir flour into "sour cream" and add to soup mixture.
Place mixture together with chicken in freezer bag (in portions suitable for your family).
Freeze.
Serving Day:
Poster's Notes:
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
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
Paprika
Mix wine, soup, and mushrooms together.
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.]
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.