Recipe by Dana
"Very easy and quick. Cook for one, or scale to cook for 10!"
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skinless, boneless chicken breast halves
3 (10.75 ounce) cans
condensed cream of chicken soup
1 (5.5 ounce) package
This recipe is great! I am not usually a chicken fan, because I don't like how dry it is, but this is not dry at all. We have made this one several times. The only problem I had is that it was a bit too salty. I changed the croutons and switched to a soup with less salt, and the problem was fixed.
I took "Chikee's" advice by using 1 can crm of chicken, 1 can crm of mushroom and seasoning the chicken first. Also, I added some chopped celery, and the last of my freshly sliced mushrooms. Added a little shredded cheddar cheese, used garlic & herb seasoned croutons, and served over hot rice. Honestly - slop is right: it looks less than appealing BUT taste isn't too bad (not amazing but not bad either) and I esspecially appreciate the little amt of time it takes to prepare and cook - PERFECT for those hectic nights when cooking is THE LAST thing you want to do. Will keep this in mind for those nights when I would rather poke my eyes out than cook.
Comforting and quick, but noted earlier reviews and used low-sodium soups. Also, I eighthed two russet potatoes and sliced a red pepper into strips, adding them before the soup. The potatoes reduce the salty flavor, and the red peppers added some color. I suppose you could add chopped celery and onion, too. :) Thank you!
I find the texture needs some improvement.
This was very good and I did add garlic powder and black pepper to the chicken when I made it. I also used Cream of Mushroom instead and my whole family enjoyed it including my two year old. The sauce was very good with white rice.
Excellent and quick. My picky youngest even likes it. Used a can of Cr of Mushroom, Cr of Chicken and Cr. of Celery. Baked at 400 for approx. 50-60 mins. but could be because of bigger chicken pieces.
This is my kind of recipe. It was really quick, and tasted just like chicken & stuffing. Thanks - this one is a keeper!!!! :)
First I made this recipe with cream of mushroom soup, and it was pretty good. Then I made it with cream of chicken soup, as directed, and I did not like it very much. It had too much chicken flavor, so I recommend the mushroom soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 208
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