Recipe by Chris
"I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!"
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skinless, boneless chicken breast halves
all-purpose flour for coating
1 (1 ounce) package
dry onion soup mix
shredded Cheddar cheese
We loved this simple and easy recipe! I used 6 chicken breasts and sprinkled garlic powder and paprika to taste while sauting them. Since I had 6 chicken breasts, I stuck with the recipe required 2 cups of water, which resulted in a good, thick gravy. However, I MIGHT reduce the water to 1 1/2 cups if I only make 4 breasts. Also, next time I will not add the cheese until the last 15 minutes of cooking...I like my cheese creamy, not brown and cooked hard to the chicken. Still, the taste was there and we will make this again!
This wasn't bad.. but rather bland. I likely won't be making it again as is.. I may play around with some additional spices to flavor it up. I suggest adding spices if you're going to try this recipe.
This recipe was REALLY good! I changed it up a bit. In the flour, I seasoned it with a pinch of garlic powder, basil, parsley, oregano, crushed red pepper, paprika. Then I pounded out the chicken until it was really thin. Then I coated them in flour, put cheese in the middle, and rolled them up. I then put more cheese (cheddar, mozzarella, and parmesan) on top and put them in the oven. I only used 2 chicken breasts but cut them each in half to make 4 pieces. I only used one cup water and half a pack on onion soup but there WASN'T enough 'gravy'. I will definitley make this again but probably use 3/4 cup water and 3/4 pack of soup. 45 mins is a little too long too. Maybe 30-35 next time!! The boyfriend had NO complaints and my roomate got seconds! I love this recepie! VERY eay to make!
Found this accidentally one night and had the ingredients on hand and said what the heck and literally whipped the dish together...my roommates (2 very pick boys) FLIPPED for this dish.. home cooked goodness. I have made this dish a couple times since with some slight variations (use bisquick and seasonings in place of plain flour) and a vareity of cheese including parmesan, cheddar and jack... DELICIOUS.. THank you to the originator!
This is a great meal if: you haven't cooked in a long time and need to get your feet wet; you're in a jam and need something simple. I was both!
We enjoyed this dish, especially my husband, but I don't know if I'll make it all that often. To make it healthier, I used olive oil to brown the chicken in, and used wheat germ as the 'flour' to dredge the chicken in, which worked pretty well! I did appreciate the advice of others and added the cheese during the last 15 mins. of cooking. Also, I added cubed red potatoes to the bottom of the baking dish before adding anything else. It made a complete meal, and the potatoes came out fantastic.
Great recipe! So easy and my 6 year old niece even loved it!
I was disappointed with this recipe. It was very soupy! After reading other comments, I added less onion soup to lessen the oniony taste, but it was too soupy.
It was very easy, and tasted good. However, it is VERY oniony; I made it for dinner and was still tasting onion at lunch the next day. If I made it again, I would either double the chicken or halve the onion soup mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar and Onion Soup Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 257
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