"Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese." — Allie
Watch video tips and tricks
2 (10.75 ounce) cans
condensed cream of mushroom soup
frozen corn kernels
grated Parmesan cheese
skinless, boneless chicken breast halves
shredded Cheddar cheese
seasoned dry bread crumbs
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.
This was certainly a quick recipie. It was way more salty than I'm used too... I would suggest using lowered sodium soup.
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.
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!!!
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.
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.
This was a really good recipe. Yum! Very quick and easy. I will definitely make this again.
I used plain cream of mushroom soup and added some fresh garlic. The result tasted great, especially served over rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Garlic Mushroom Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 399
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make baked chicken in a pungent garlic sauce.
See how to make incredibly quick-and-easy garlic chicken.