Chicken thighs cooked with fat free cream of mushroom soup, white wine, fresh mushrooms, scallions and Greek yogurt.
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.
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!
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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- 10 Bone-In Skinless Chicken Thighs
- 3/4 c. White Wine
- 1- 10(ounce) can Cream of Mushroom Soup, I used fat free
- 8 oz. Sliced Mushrooms
- 2 Scallions, chopped
- 1/4 c. Nonfat Plain Greek Yogurt
- 1 tbsp. Paprika
- Salt & Pepper, to taste
- 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 as desired.
- Sprinkle the top with paprika, place in the oven uncovered and bake for 1 hour until chicken is cooked through and sauce is bubbling.
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Don’t forget to check out these other retro recipes too!
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
- Chicken Pot Pie from Whole Food | Real Families
- Creamy Baked Pork Chops from Culinary Adventures with Camilla
- Mom’s Shepherd’s Pie from Momma’s Meals
- Ravioli di Magro from Manu’s Menu
- Salisbury Steak with Onion Gravy from Webicurean
- Sweet and Sour Pork Meatballs from Palatable Pastime
- Tuna Noodle Casserole from Sew You Think You Can Cook
- Uptown Goulash from Family Foodie
Swell Side Dishes:
- Harvard Beets from Take A Bite Out Of Boca
- Roasted Broccoli Cheese Casserole from NeighborFood
- Wedge Salad from Our Good Life
- Bananas Foster from The Redhead Baker
- Frosty Chocolate Dream Bites from Wallflour Girl
- Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
- One, Two, Three Jello from That Skinny Chick Can Bake
- Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
- Raspberry Crunch from Peaceful Cooking
- Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks
The Bee’s Knees Beverages:
- Crème de Menthe Parfait from Food Lust People Love
- Vanilla Bean Old Fashioned from The Texan New Yorker
What is your favorite Retro Food recipe?