Chicken Slop Recipe -
Chicken Slop Recipe
  • READY IN 45 mins

Chicken Slop

Recipe by  

"Very easy and quick. Cook for one, or scale to cook for 10!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Top with croutons and pour soup over all; mix together so that croutons are covered in soup.
  3. Bake at 400 degrees F (200 degrees C) for 40 minutes, or until chicken is cooked through (no longer pink).
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2003

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.

Most Helpful Critical Review
Feb 09, 2004

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.


52 Ratings

Aug 09, 2004

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!

Jan 23, 2004

I find the texture needs some improvement.

Sep 11, 2003

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.

Aug 29, 2003

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.

Aug 29, 2003

This is my kind of recipe. It was really quick, and tasted just like chicken & stuffing. Thanks - this one is a keeper!!!! :)

Dec 10, 2003

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.


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  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 2033 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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