Triple Onion Chicken

Triple Onion Chicken

  • Prep: 20 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 30 min
  • Serving: 4

Triple Onion Chicken has a creamy onion sauce filled with tender vegetables.


  • 2 bacon slices
  • 2 cups mushrooms, sliced
  • 3 leeks, well rinsed, trimmed and cut in julienne strips, white part only
  • 1 yellow onion, chopped
  • 1/2 cup light sour cream
  • 1/2 cup half-and-half
  • 1/4 cup Cheddar cheese, shredded
  • 1 package dry onion-mushroom soup mix
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 chicken breast halves, skinless, boneless


  1. Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoons fat. Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly. Stir in sour cream, half and half, cheese, soup mix, paprika, salt and pepper.
  2. Coat a 13 by 9 inch baking dish with cooking spray. Arrange chicken in pan. Pour cooled mushroom mixture evenly over chicken. Crumble bacon on top. Cover with plastic wrap; refrigerate overnight.
  3. Remove plastic wrap and bake, uncovered 1 hour at 350 degrees F.


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