Mushroom Chicken à la King w/ creamy garlic mashed potatoes
My spin on a classic recipe, the sauce created with the cooked chicken is amazing - and go ahead, let it get on the mashed potatoes. The combination is out of this world!
Mushroom Chicken à la King w/ creamy garlic mashed potatoes
My spin on a classic recipe, the sauce created with the cooked chicken is amazing - and go ahead, let it get on the mashed potatoes. The combination is out of this world!
Cooking Instructions
- 1
Preheat oven to 350°. Season the chicken thighs as needed, and sprinkle paprika on top. Place in a large 13x9 glass baking dish.
- 2
Makes the cream of mushroom soup, onion powder and sour cream in a bowl. (Feel free to add another optional spices and seasonings such as basil or parsley.)
- 3
Place the sliced mushrooms in the pan around the sides of the chicken thighs. Then layer the onions and peppers on top.
- 4
Pour the cream of mushroom soup/ sour cream mixture over the veggies around the sides of the chicken, without covering the chicken thighs.
- 5
Bake for 1 hour or until internal chicken temperature reaches a minimum of 165° f.
- 6
Peel potatoes, cut into 2" chunks and boil until a fork can easily go through them.
- 7
When complete, drain water and mashed potatoes with sour cream, garlic, and butter while adding a splash of milk or two to make it creamy and soft.
Tip: for thoroughly whipped potatoes, use a hand mixer - 8
Once complete serve together hot, (and even let some of the sauce from the chicken get on the potatoes. Excellent combination!)
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