Creamy Garlic Mushroom Chicken Recipe - Allrecipes.com
Creamy Garlic Mushroom Chicken Recipe

Creamy Garlic Mushroom Chicken

Recipe by  

"Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
  3. Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

I liked this recipe, however it seemed there was too much sauce or too little chicken. Next time, I will half the sauce ingredients and give it a shot. I added mushrooms and used a can of corn and it was great! I served it over rice... I'll try egg noodles next time.

 
Most Helpful Critical Review
Dec 03, 2003

This was certainly a quick recipie. It was way more salty than I'm used too... I would suggest using lowered sodium soup.

 
Mar 08, 2007

I made this recipe last night but I did make a few changes. I used 6 chicken breasts instead of 4. I substituted Mozzarella cheese for the Parmesan cheese and peas for corn. I also used about 1/2 the mayo and added plenty of Garlic Garlic from Tastefully Simple. I added a can of drained mushrooms too. I didn't have garlic mushroom soup so I used regular mushroom soup. The flavor is FANTASTIC, but it is really soupy as other reviewers reported. I really didn't have a problem with it though. This dish is even better the next day! I will fix this one for my family again with the changes that I made.

 
Feb 05, 2010

This recipe is sooooooooooooooooooo yummie. I did do it a bit different but the recipe is an awesome guide. I served corn on the side and our family traditional homemade whipped potatoes and the bacon cheddar deviled eggs I found on here. I cut the breast in strips and dredged them in flour seasoned with salt, papper,and garlic powder. I fried the chicken in olive oil to brown then removed them to the baking dish.I put over 1/2 cup of parmesan since I didn't wanna leave such a small amount in the container and we love it so it couldn't be bad. I also added garlic to the sauce cuz ,well, we love garlic. I also sauted mushrooms in margarine(I Can't Believe It's Not Butter) and added the mushrooms and the margarine to the sauce. I put a little over 1/2 cup of cheddar cheese to cover the top real good and over a cup of dry Stove Top Stuffing to cover the top real good. this was really awesome and I am sure to make it again. Thanks so much!!!

 
Dec 03, 2003

I ended up throwing away about a serving's worth of sauce. I will cut down on the amount of soup and add some milk when I try this later, as the sauce was also a bit too thick. Overall, however. it was pretty good for a quick-and-easy recipe.

 
Dec 03, 2003

This was an easy recipe to make, although the cooking time was a bit long, considering the ease of making it. The meal tasted great, although, as others have said, there is a bit too much sauce left over and the sauce is a little too thick. Still, a great-tasting, easy recipe.

 
Dec 03, 2003

This was a really good recipe. Yum! Very quick and easy. I will definitely make this again.

 
Dec 03, 2003

I used plain cream of mushroom soup and added some fresh garlic. The result tasted great, especially served over rice.

 

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 44.3 g
  • 68%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1433 mg
  • 57%

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

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