Reviewed: Oct. 21, 2008

SUPER YUMMY dish. I briefly sauteed the mushrooms with minced garlic and EVOO (not too much, didn't want to over cook) and then added a can of Chicken and Mushroom cream soup (yes, they have a can that contains both, I found it at Ralphs, couldn't find the normal cream of mushroom so I went with this one and it turned out fantastic!) and 3/4 cup of Chicken Broth, heated through and then went to prepare the chicken. Used chicken tenders and I think this was what got more flavors in the chicken, being smaller pieces, but still came out totally moist. I added to the Italian bread crumbs, a few dashes of onion powder, garlic powder, black pepper and italian seasoning. Used 2 eggs to dredge. Then browned both sides of chicken in a pan with butter, then placed them in the 9x13 pan, covered it with the sauce (which was pretty thick) and put in oven for 25 min. Then topped with slices of Havarti cheese (decided to get a more tasty cheese) and put back in oven for 10 more min. Came out delicious and perfect! Served over brown rice (Because I love rice!)

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Sonia

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 19, 2008

Tastes good! I followed others' advice using cream of mushroom soup, mushroom saute with garlic, and spiced up the egg before coating the chicken. Served over white rice.

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aymst1

Cooking Level: Beginning

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 18, 2008

Very nice flavor. I followed the advise of other reviewers and combined 1 can of cream of mushroom soup with the chicken broth. I also sauted the mushrooms in olive oil and garlic. Served it over seasoned noodles, with steamed peas and salad.

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Mom2JD

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2008

I've been an Allrecipes member since 2000, before you could even rate or review recipes. I made this recipe way back then, and even though we all love chicken and mushrooms, no one liked this dish. I would have given it a "1" rating if I could have. It was just too bland and since there is no thickening mentioned for the broth, it was quite strange looking... the chicken and mushrooms kind of floated around in the broth... Well anyway, I was browsing recipes yesterday afternoon and came across this one again.... and WOW what a difference a can of soup can make!! I followed the advice of several reviewers (add spices, saute mushrooms and add soup to the broth) and this chicken turned out fantastic! That's why I love these reviews... thanks to everyone for a dish I know I'll serve often to my family!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Oct. 1, 2008

This is totally awesome and has been labeled "Restaurant Chicken" on our house. Requested all the time. Thanks for sharing.

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Debbie

Cooking Level: Expert

Home Town: Brighton, Massachusetts, USA

Living In: Hudson, New Hampshire, USA

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Reviewed: Oct. 1, 2008

The chicken was very tender. I liked the method of frying the chicken on both sides first. Couldn't taste the cheese.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Sep. 29, 2008

LOVED IT!! This was spectacular, the only thing is I feel like I didn't have enough sauce. I added cream of mushroom to the chix broth, sauteed the mushrooms in olive oil before hand with some garlic(I think next time I will add some more mushrooms), added salt and pepper to the egg mix, added rosemary and oregano to the bread crumb mix and added the cheese the last 10 minutes and put it all over fettucine noodles. Fabulous!! A keeper!!

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TrinerGng4

Cooking Level: Intermediate

Home Town: Denmark, Wisconsin, USA

Living In: Naperville, Illinois, USA

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Reviewed: Aug. 12, 2008

Yum! My family loved it and it came out great when I followed reviews from other people. Sauteed the mushrooms with olive oil and garlic and mixed cream of mushroom with the broth. Definitely will be making again!

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MarjorieRocks

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Aug. 12, 2008

This was wonderful! I did add a can of cream of mushroom soup to the broth before adding to the pan. I think without, the sauce would have been much to watery for our liking. I also used 2 cans of drained sliced mushrooms as I had no fresh mushrooms on hand. I also added 1 tsp each of garlic powder, onion powder, seasoning salt & dried parsley to my plain bread crumbs. Very delicious! Will be added to our meal rotation. Thanks for the great recipe!

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Aug. 3, 2008

i just used shredded mozz. cheese instead and a little less the 3/4 broth.. i didn't want it soupy. i served it over egg noodles and it was a huge hit!

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MMORRIS010

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

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.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jul. 14, 2008

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!!

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Jasmine

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

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!!

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Beka O

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Reviewed: Jun. 2, 2008

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.

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Nikki

Cooking Level: Intermediate

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Reviewed: May 23, 2008

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

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hot mamma

Cooking Level: Intermediate

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Reviewed: May 13, 2008

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!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Apr. 23, 2008

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.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Apr. 14, 2008

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.

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Chels

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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Reviewed: Apr. 8, 2008

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.

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Pamela

Cooking Level: Expert

Home Town: Fairless Hills, Pennsylvania, USA

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Reviewed: Apr. 1, 2008

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.

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nuttydough

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Chicken With Mushrooms

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