Simple, delicious chicken. The mushrooms taste amazing if you saute them with butter and garlic like everyone else says. I flattened the chicken with a rolling pin to make sure they cooked through. It came out nice and juicy. Some reviewers suggested adding cream of mushroom but I think it tastes just fine without it. Besides, that's a lot of extra calories.

After reading some other reviews I sautéed the mushrooms in a little bit of butter and added minced garlic to it. I also added cream of mushroom soup to the chicken broth mixture and poured everything on the bottom of the dish before putting in the oven. I used mozzarella cheese and layered it on top of the chicken and also shredded some in the bottom part of the dish. I am a pretty picky eater and found this dish incredibly easy to make and devour. My boyfriend was licking the sauce off his plate!!

This is the first recipe that I'm reviewing on this site because I was compelled to create an account just so I could rave about this recipe. I'm a pretty poor student intern cooking for myself and this was delicious. I took the advice of other reviewers and sauteed the mushrooms in olive oil and minced garlic first. I also sprinkled the final creation with some oregano. Definitely try this recipe!!

I felt compelled to change the recipe because so many comments had many alterations, so I feared a bland dinner without incorporating, which is a bummer! I didn't have cream of mushroom soup (must be the only kitchen without it), so I added half and half to the stock once I pulled out of oven and removed chicken. I actually poured it back into the skillet and added cornstarch to thicken up for gravy. Tossed the gravy with my cooked rotini; also drizzled over chicken and noodles. The cheese was fine added to the beginning. I couldn't figure out if people added the mush soup after or before oven cooking...I added the cream after and reheated. Other than that, didn't change the base of the recipe or spices and I thought it was good. Not wow good, but a nice meal. Don't feel pressured to change the recipe! It'll turn out just fine with the natural flavors of the cheese and stock.

THIS RECIPES WAS VERY GOOD. THE ONLY CHANGES I MADE WERE...I ALSO SAUTEED THE MUSHROOMS WITH A FEW CLOVES OF GARLIC BEFORE ADDING THEM TO THE PAN. I ADDED A CAN OF CAMPBELL'S CONDENSED MUSHROOM SOUP TO THE BROTH. NEXT TIME I AMD GOING TO BUY THE MUSHROOM AND GARLIC SOUP TO GIVE IT ALITTLE KICK. I ALSO SPICED UP THE BREAD CRUMBS WITH OREGANO AND BASIL. I GARNISHED IT WITH PARSLEY AT THE END. I SERVED THIS OVER EGG NOODLES AND A TOSSED SALAD. IT WAS DELICIOUS. THANK YOU FOR THE RECIPE. I WILL DEFINITLY MAKE THIS AGAIN

Ok so I read a good chunk of the reviews before I made it and I think the changes made it just perfect! HERE ARE MY REVISIONS: 1. Start out by pounding the chicken to about 1/3 in thickness OR slice it in strips 3. Used Italian bread crumbs and added about 1/4 cup of parmesan, 1 tsp. salt, 1 tsp. pepper, and a few sprinkles of Italian seasoning. 3. Saute the mushrooms with 1 Tbsp. olive oil, 1/2 cup choppped onion, 1/2 Tbsp. of garlic (or one minced clove), and a few splashes of worcestershire sauce. 5. Like everyone else said, make sure to add a can of cream of mushroom to it. Summary: Otherwise follow the recipe as stated. I know this seems like its a bunch of added steps, but once you get going it doesn't seem like such a burden. This was really easy and fairly quick. Also I served it over ORZO pasta. NOTE: If you want to stick with a garlic theme, I highly recommend making it with "garlic cauliflower" found on this website.

Reeeeally good! I sauteed a small onion, a tspn of italian seasoning and mushrooms in the butter before adding the chicken. Cooked those for 3 mins on each side, then removed them to the baking dish. I then added the chicken broth, a can of cream of mushroom soup and a heaping tablespoon of cornstarch ...it thickens the gravy up nicely! Poured over top and added the cheese...GOOD STUFF!

This was an good recipe and worked well over pasta. I also added the cream of mushroom soup with the broth. I was really scared that it would be gluey,but it wasn't. I will make this again maybe even adding white wine and garlic. Thanks for a good recipe and to all the past reviewers for their input.

It was pretty good I did as others suggested and added the can of mushroom soup and sauted the mushrooms with garlic and white wine. I served it over egg noodles. My girlfriend loves mushrooms but is usually pretty picky about trying new things, she ate all of it though. Will make it again.

My fiancee loved this meal. After cooking the meal as indicated, I did add the cream of mushroom soup to get a thicker sauce. Went great with rice. I will add more seasoning next time I make, was a little underseasoned.

this was great. i marinated chicken with rosemary, lemon and garlic for few hours. i used cream of chicken instead of broth and added a cup of heavy cream to dilute it a bit. seerved with rice. its a definit keeper.

This recipe was awesome!! I made a few changes: sauted the mushrooms in olive oil with chopped garlic, added one can of cream of mushroom soup, one can of chicken broth to the pan and added cornstarch to make a gravy like mushroom sauce that I added to the chicken before baking. Will definately make again!!

My husband talks about this recipe all the time. It's one of his favorites!

This is my husband's favorite. I usually use pepper jack cheese to liven it up a bit. The only problem I find with the recipe is that the bottom of the chicken is soggy when it comes out of the oven, due to sitting in the broth. That makes the leftovers look less than attractive. But my husband still drools when he finds out that I'm making this one for dinner! It's a satisfying and tasty meal.

This was very good .The following is what I did with the recipe. I mixed a little buttermilk in with the eggs. I used whole wheat bread crumbs, and I mixed in wheat germ, ground flax seed, salt, pepper, garlic salt, dried parsley, and dried basil. I used canned button mushrooms since that was all I had. I sauteed them in evoo and a little red cooking wine. I didn't have enough mushrooms to put on the bottom so mine were just on top. I only had shredded mozzerella cheese, so I liberally put that on top. I served it with pasta and sauce, and steamed broccoli. Over all it was very yummy!

With the following modifications, I think this is a five star recipe. First, I sauteed 1 cup finely chopped onion and 1/2 cup finely chopped celery, then added about 4 cups of mushrooms, 3 cloves minced garlic, salt, and pepper, and sauteed until soft. I added 1/2 tsp of italian seasoning and 1/4 cup parmesan to the seasoned bread crumbs before dipping the chicken. Instead of broth, I used 1 can of cream of mushroom soup, 1/2 tbsp chicken granules, and a little milk. The cheese & sauce were delicious. The chicken, very tender, but a bit bland. Next time, I'm going to cut the chicken into strips, so the breading covers more surfaces. And add even more spices to the breadcrumbs.