"Put this in a slow cooker in the morning, and dinner is easy and delicious. Serve over rice or noodles." — Leslye Miyashiro
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skinless, boneless chicken breast halves
salt and pepper to taste
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (11 ounce) can
condensed cream of Cheddar cheese soup
1 (8 ounce) container
I've made a this recipe several times but I really combined it with another one we like. My two kids don't agree on very many dishes (one doesn't like chicken the other doesn't like beef dishes) but this one, they both like.
We started adding a package of dry italian dressing mix to the seasoning for the chicken. For all of you who wrote that this recipe is bland, try that.
And, by family preference we don't use cream of mushroom soup (my daughter can taste/smell that ingredient from a mile away). We use a can of cream of celery or just 2 cans of cream of chicken.
Also, we've used fat free soup and fat free sour cream too. It doesn't seem to affect this recipe's taste to use fat free (that lets me add bacon to another recipe later :-}).
Eh, just OK. Kind of soupy. The taste wasn't anything I would want to try to make again.
**PERFECT FOR ENCHILADAS!** I don't know if it's fair to give this recipe 5 stars since I've changed it so much (per another reviewer's comments), but this is so fantastic you can't pass it up! Changes to make killer enchiladas with lots of flavor: Preheat oven to 350 degrees; after the chicken is done cooking, remove it from the crock pot & shred it; in a large bowl, mix together the shredded chicken, the cheese mixture it cooked in, & the sour cream; spread the chicken mixture into large flour tortillas & roll into burritos; place burritos on a cookie sheet; pour 1 can enchilada sauce (adjust to your tastes & # of servings) over burritos; sprinkle shredded cheese & sliced black olives over burritos; cook enchiladas in oven for 10 min., or until cheese is melted. Remove and enjoy!
Loved this EASY EASY recipe! Who would have thought??? I cooked mine on high for 3 hours and during the last hour of cooking, added a bag of frozen chopped broccoli and 1/2 cup fresh, sliced mushrooms. I forgot to add the sour cream but we didn't notice it. I may try it next time just to see how it tastes. Served with rice and the meal was complete! This is a great "end of a busy day" meal. Thanks Leslye!!
Wonderful and extremely easy! I added a package of frozen stir fry vegetables and an 8 oz can of mushrooms during the last hour of cooking. Also, I only cooked this for 4 hours on high. I wanted a lot of sauce and my chicken breast pieces were pretty large, so I used 2 cans of celery soup, 1 can of cream of chicken soup, 1 can of mushroom soup and 1 can of the cheese soup. I tasted it before I added the sour cream (light) and it tasted great, but even better after I added it. I also added some crushed red pepper to give it a zing. I served this over rice. After adding the extra ingredients, it needed more salt, so I added a bit more. I will definitely make this again. Thanks!
This recipe is AWESOME. I took the chicken breasts out of the slow cooker about an hour before we were going to eat. I then added minute rice to the sauce and put the chicken back in, covered and let it cook for an hour. The rice turned out fantastic. Even my 3 year old LOVES it!
This was easy and cheesy! HEHE! I did add one can cream of chicken soup, and two cans of cream of cheddar soup to make sure it was a great cheesy flavor. I boiled up some spiral pastas and tossed them in just before serving and the kids thought it was a great macaroni and cheese. Good easy dish. I cooked mine for 6 hours and that was perfect.
This was very good. I could not find cheddar cheese soup so I added 4 oz. low fat Velveeta; also used low fat/low sodium soups and sour cream; added 1/4 c. white wine. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cheesy Chicken I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
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