Reviewed: Feb. 7, 2011

Mom made this for us kids when we were growing up and now I make it for my husband and kids. May not be the most eye-appealing recipe ever but it sure was comforting. For me, sometimes you just need those recipes made with the Cream of soups. This bends to use lighter ingredients (like Healthy Request soup, fat free evaporated milk, chicken breasts) and you can spice up your breadcrumbs anyway you choose. I like this best with rice but my boys like it with buttered egg noodles. NOTE: If you brown the breaded chicken, then bake it and serve the gravy on the side, that will give you a close enough flavor to the original recipe without making it soggy.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 7, 2011

Incredibly yummy comfort food recipe, very easy and minimal work - great for busy weekdays when you just want to throw something in the oven and relax after coming home. I usually put on the rice cooker while popping the chicken in the oven and voila! Dinner is ready within an hour, and mama has time for a glass of wine and an episode of something while it cooks. Thanks for sharing this!

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38 users found this review helpful

Reviewer:

Sicily

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Jan. 31, 2011

I did not care for this. The bottom was all soggy and it wasn't cooked in 45 minutes. Jacked it up to 400 degrees for the last ten minutes, but still seemed to "juicy". I even used a wire rack to try and help crisp it up. Do not recommend at all.

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Reviewer:

Cupcake Mom

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

An ok dish. my chicken wasn't done after 45 min.

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 13, 2011

Perfect for cold weather like today! I used crushed Pringles instead of bread crumbs so I omitted the butter. Very tasty! Went perfect with rice and veggies. Reminded me of Mommy's cooking. It is a nice simple recipe that you can doctor to your own tastes or leave it as is. Either way it is sure to be tasty.

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Reviewer:

CJMILLER29

Cooking Level: Intermediate

Home Town: Franklinville, New Jersey, USA

Reviewed: Jan. 11, 2011

This was delicious. I didn't modify it at all because I wanted to try the actual recipe. I will make this again, and soon!

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Reviewer:

mrs hoss

Reviewed: Dec. 31, 2010

This recipe sounded delicious and it was! I made it almost exactly as the original - I only added a bit of parmasan cheese to the breadcrumbs and a sprinkle of paprika, garlic and pepper to the soup mixture. I recommend making the "gravy" - it was fantastic. We drizzled it over stuffing and egg noodles. This recipe leaves a lot of room to make it to your family's taste - we will make this again! Yummy!

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Reviewer:

thejmommy

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

This was great, but I think next time I'll use BLSL chicken breasts. I mixed some parmesan cheese and garlic powder in with the bread crumbs. I skipped the melted butter step and don't think I missed anything. I DO have a really yummy suggestion: I topped ours with chopped pecans and it was GREAT! Served with brown rice, corn, and asparagus.

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Reviewer:

danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

Reviewed: Nov. 1, 2010

This recipe was good, but not spectacular. It tasted a lot like Shake N' Bake with cream of mushroom soup as a gravy. I followed the advice of others to make it more flavorful since when I made it as is and tasted the bread crumb mixture before dipping the chicken into it, it did taste a bit bland. So, I added garlic powder and italian seasoning. Then, like the others, I dipped the chicken thighs into part of the can of soup (saving the other part for the gravy) with skim milk (instead of the canned milk). It was easy to make, but maybe I had too high of expectations from the other reviews of how it was going to taste. It was just OK.

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Reviewer:

DVDIVA

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Sep. 19, 2010

When I was making this dish I used low fat cream of mushroom soup. I didn't have any bread crumbs so I used southern chicken breader (like flour? maybe it is the same thing, i'm brand new to cooking!) and I also added french fried onions to the flour/bread bowl. I dredged my chicken thighs (bone with skin) in the mushroom soup and flour. Cooked for suggested 45 minutes. My first bite I thought: "Yum!" but after finishing the first thigh I felt a little pushed to the edge. To me it was rather rich and it was a bright yellow color. I think that was from the flour I used (and I wouldn't use it again for the recipe). I think next time I'd buy boneless/skinless thighs for this dish too. Also, I'd leave it in an extra 5 minutes because it wasn't crispy enough for me.

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