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Home Ā» Recipes Ā» Chicken Recipes

March 8, 2015 · 50 Comments

Chicken Parisienne

Chicken Recipes· French

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Chicken Parisienne made with mushroom soup, white wine, mushrooms, scallions & Greek yogurt.
Recreate this retro meal with chicken thighs in fat free cream of mushroom soup, white wine, fresh mushrooms, scallions and Greek yogurt.

Recreate this retro meal with chicken thighs in fat free cream of mushroom soup, white wine, fresh mushrooms, scallions and Greek yogurt.

Chicken Parisienne

Hezzi-D's Books and Cooks is hosting a Retro Food Event so I whipped out the 1968 version of the Better Homes and Gardens Cookbook to get some retro food inspiration and decided to experiment with my own version of the classic dish, Chicken Parisienne.

What is Chicken Parisienne?

Chicken Parisienne was popular back in the late 1960's and early 1970's as it was a really simple dish to make and was one of the more popular "canned soup" recipes of that time.

I remember eating something like this as a child, but since I was born in 1968, I don't completely remember if this was the exact same way my Mom used to make it or not, but this was delicious!

Chicken Parisienne Horizontal
How do you make Chicken Parisienne?

The original recipe calls for chicken (I've seen recipes for both boneless and bone-in), cream of mushroom soup, white wine and sour cream, but I changed it up just a bit.

My version of Chicken Parisienne uses skinless, bone-in chicken thighs, fat free cream of mushroom soup, white wine, fresh mushrooms and scallions, and Greek yogurt; then I sprinkled a little paprika on top to give it a little color.

Prep time on this dish is next to nothing too. Simply place your chicken in a casserole dish, combine all of the ingredients in a bowl, mix well and pour over the chicken; then bake until the chicken is cooked through and the sauce is bubbling; approximately 1 hour.

Chicken Parisienne made with mushroom soup, white wine, mushrooms, scallions & Greek yogurt.

Though I didn't cook this in my slow cooker, I bet you could add all of the ingredients to the cooker and cook on low 6-8 hours or high 4-6 hours, but I would leave out the yogurt and add at the end before serving.

My family really liked this recipe for Chicken Parisienne and it makes enough sauce to pour over some rice or egg noodles as well. This recipe makes enough to serve 6-8 people; however, it freezes beautifully so go ahead and save some for another meal. ~Enjoy!

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A close up of chicken parisienne in a red baking dish.

Chicken Parisienne

Carrie's Experimental Kitchen
 Chicken thighs cooked with fat free cream of mushroom soup, white wine, fresh mushrooms, scallions and Greek yogurt.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Entree
Cuisine French
Servings 6
Calories 206 kcal

Ingredients
  

  • 10 Bone-In Skinless Chicken Thighs
  • ¾ cups White Wine
  • 1- (10-ounce) can Fat Free Cream of Mushroom Soup
  • 8 ounces Sliced Mushrooms
  • 2 Scallions, chopped
  • ¼ cup Nonfat Plain Greek Yogurt
  • ¼ teaspoon Kosher Salt
  • ā…› teaspoon Black Pepper
  • 1 tablespoon Paprika

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place the chicken in an oven safe casserole dish.
  • Combine the wine, soup, mushrooms, scallions and yogurt in a bowl, mix well and pour evenly over the chicken. Season with salt and pepper.
  • Sprinkle the top with paprika, place in the oven uncovered and bake for 1 hour until chicken is cooked through and sauce is bubbling.

Nutrition

Serving: 1gCalories: 206kcalCarbohydrates: 3.7gProtein: 18.2gFat: 11.7gCholesterol: 70mgSodium: 443mgFiber: 0.7gSugar: 0.7g
Keyword chicken
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Chicken Parisienne made with mushroom soup, white wine, mushrooms, scallions & Greek yogurt.

 

More retro recipes:

Bodacious Breakfasts and Appetizers:

  • Classic Chex Party Mix from Peanut Butter and Peppers
  • Healthy Green Goddess Dip from Bobbi's Kozy Kitchen
  • Homemade Doughnuts from Cosmopolitan Cornbread

Made in the Shade Main Dishes:

  • Bacon Wrapped Individual Meatloaf from The Girl In The Little Red Kitchen
  • Chicken ala King from Recipes Food and Cooking
  • Chicken Rice Casserole from Curious Cuisiniere
  • Creamy Baked Pork Chops from Culinary Adventures with Camilla
  • Ravioli di Magro from Manu's Menu
  • Tuna Noodle Casserole from Sew You Think You Can Cook

Swell Side Dishes:

  • Harvard Beets from Take A Bite Out Of Boca
  • Roasted Broccoli Cheese Casserole from NeighborFood
  • Wedge Salad from Our Good Life

Dreamy Desserts:

  • Bananas Foster from The Redhead Baker
  • Jello Poke Cake from The Life and Loves of Grumpy's Honeybunch
  • One, Two, Three Jello from That Skinny Chick Can Bake
  • Tunnel of Fudge Cake from Hezzi-D's Books and Cooks

 

Recreate this retro meal with chicken thighs in fat free cream of mushroom soup, white wine, fresh mushrooms, scallions and Greek yogurt.

 

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Reader Interactions

Comments

  1. Renee says

    March 08, 2015 at 5:37 am

    I'm pretty sure I've had a version of this but didn't know it was called Chicken Parisenne. I think my parents or their friends would just call it creamy chicken.

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:57 pm

      Thanks for stopping by Renee!

      Reply
  2. Hezzi-D says

    March 08, 2015 at 6:15 am

    When I saw the title I wasn't sure what this is, but now I know it. Chicken in mushroom sauce. It looks delish!

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:50 pm

      Thank you!

      Reply
  3. Deanna Samaan says

    March 08, 2015 at 8:23 am

    This looks divine!!! I love getting inspired by the older recipes and "update" them šŸ™‚

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:51 pm

      Thanks Deanna! I try to make things a little healthier where I can. šŸ™‚

      Reply
  4. Diana @DandelionGreensBlog says

    March 08, 2015 at 8:47 am

    I love dump and bake recipes. And great idea on the crock pot option too! Can't wait to try this one.

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:55 pm

      Thanks Diana and yes, they certainly make weeknight meal planning a breeze!

      Reply
  5. Constance Smith says

    March 08, 2015 at 9:13 am

    5 stars
    Mmmmmmm!!!!!

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:54 pm

      Thanks for stopping by Constance!

      Reply
  6. Liz says

    March 08, 2015 at 12:18 pm

    Any dish with chicken and mushrooms is fine by me! What a delicious retro entree, Carrie!

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:54 pm

      Thanks Liz!

      Reply
  7. Wendy, A Day in the Life on the Farm says

    March 08, 2015 at 2:02 pm

    I got this cookbook as a wedding gift in 1974 and Chicken Parisienne was a regular meal in our house when the kids were growing up. Thanks for the great memory.

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:53 pm

      Thanks for stopping by Wendy. Food certainly has a way of being nostalgic!

      Reply
  8. Laura says

    March 08, 2015 at 2:26 pm

    This looks like such a perfect comfort food meal and so simple to put together.

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:52 pm

      Thanks for stopping by Laura, it really was. Perfect for a busy weeknight.

      Reply
  9. Sue Lau says

    March 08, 2015 at 2:46 pm

    I love cooking with wine and your recipe looks so easy and delicious!

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 2:59 pm

      So do I Sue! Thanks for stopping by.

      Reply
  10. Marlene @Nosh My Way says

    March 08, 2015 at 5:37 pm

    This looks so good. A testament that some retro dishes are worth repeating.

    Reply
    • carrieexpktchn@optonline.net says

      March 08, 2015 at 7:14 pm

      Absolutely! Thanks for stopping by Marlene.

      Reply
  11. Mary Ellen says

    March 09, 2015 at 1:09 am

    This sounds like a perfect comfort dish! I love all of the updates you did it too....

    Reply
    • carrieexpktchn@optonline.net says

      March 09, 2015 at 7:41 am

      Thanks Mary Ellen, I try to lighten things up where I can.

      Reply
  12. Cindys Recipes and Writings says

    March 09, 2015 at 11:34 am

    I never heard this term before, now I see it, I know. Sounds like good comfort food!

    Reply
    • carrieexpktchn@optonline.net says

      March 10, 2015 at 12:41 pm

      Thanks for stopping by Cindy!

      Reply
  13. Caroline @ Shrinking Single says

    March 09, 2015 at 9:29 pm

    Love retro dishes - they are so good for bringing back memories. But not so good on the hips so love what you have done to lighten this one up.

    Reply
    • carrieexpktchn@optonline.net says

      March 10, 2015 at 12:42 pm

      Thanks Caroline, I try to lighten up recipes where I can without sacrificing flavor. Thanks for stopping by!

      Reply
  14. Valerie Cathell Clark says

    March 10, 2015 at 8:23 am

    5 stars
    I love the touch of nonfat Greek yogurt in this! Did it call for sour cream originally? I usually use the yogurt instead of sour cream also. Beautiful dish and I think my girls would love this!

    Reply
    • carrieexpktchn@optonline.net says

      March 10, 2015 at 12:43 pm

      Yes Valerie, it called for regular cream of mushroom soup and sour cream. I love when you can lighten something up a bit to make it a little healthier. Thanks for stopping by!

      Reply
  15. Bobbi's Kozy Kitchen says

    March 10, 2015 at 10:01 pm

    5 stars
    I had never heard of this before, but it looks absolutely delicious!!

    Reply
    • carrieexpktchn@optonline.net says

      March 12, 2015 at 6:40 am

      Thanks Bobbi, it was!

      Reply
  16. Anne @ Webicurean says

    March 12, 2015 at 9:44 am

    This looks like a perfect weeknight meal! I'm loving all these casserole recipes--but I can't make up my mind which one to try first!

    Reply
    • carrieexpktchn@optonline.net says

      March 13, 2015 at 6:45 am

      Thanks Anne, we really enjoyed it!

      Reply
  17. Julie @ Texan New Yorker says

    March 13, 2015 at 2:30 pm

    I actually did not grow up eating this dish, but it sounds very similar to casseroles my mom did make. I love your lightened up version!

    Reply
    • carrieexpktchn@optonline.net says

      March 16, 2015 at 7:27 am

      Thanks for stopping by Julie!

      Reply
  18. Lauren @ Sew You Think You Can Cook says

    March 13, 2015 at 3:17 pm

    Such an easy casserole - no complaints here.

    Reply
    • carrieexpktchn@optonline.net says

      March 16, 2015 at 7:28 am

      Thanks Lauren!

      Reply
  19. Tom says

    September 17, 2015 at 9:54 am

    5 stars
    Hi Carrie,

    This looks amazing. Quick question. Do you cook this covered or uncovered?

    Thx! And keep up the good work!

    Reply
    • Carrie's Experimental Kitchen says

      September 17, 2015 at 12:27 pm

      Hi Tom, This chicken dish is cooked uncovered. I hope you like it and thanks so much for stopping by! Have a great week.

      Reply
  20. Mike Johnson says

    February 03, 2016 at 7:30 pm

    5 stars
    Back in the 1960's and 1970's my culinary creative father used to make this at least once every couple of weeks, and I remember my two younger sisters and I never tired of it! Of course, he used sour cream, as he was certainly NOT a low-fat cook, but your recipe is at least as good as my dad's. I followed the recipe exactly and it was just as delicious as I remember it. It brought back lots of good memories of family gathered round the dining room table and enjoying the food, and I love it when a meal does that! Thanks for posting this...it really deserves to become a household staple dining experience again!

    Reply
    • Carrie's Experimental Kitchen says

      February 04, 2016 at 6:52 am

      I love when food can bring back happy memories and many times it does for me as well. I'm so glad this recipe lived up to your expectations and that you enjoyed it. Thank you so much for your kind words!

      Reply
  21. Shirley says

    March 24, 2017 at 5:04 pm

    HI! I would LOVE to take this to a potluck dinner, but what could I use instead of wine?

    Reply
    • Carrie's Experimental Kitchen says

      March 24, 2017 at 5:21 pm

      Chicken broth would work fine too. Enjoy Shirley!

      Reply

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