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Easy Cheesy Skillet Chicken

Read Reviews (54)

"Cheesy chicken recipe that uses only 4 ingredients, practically cooks by itself and makes its own gravy!" — Diane Mick

Ingredients Edit and Save

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How to Bone a Chicken Breast

Original recipe makes 6 servings Change Servings

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup

1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces

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Directions

In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

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I added some extras to the recipe and it turned out great! I actually used a mixture of shredded Cheddar & Monterey Jack cheese, regular nonfat milk instead of evaporated and added some green onions and precooked bacon pieces at the end. Great recipe!

—Holly

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Most Helpful Critical Review

Jan 24, 2011

3 1/2 - 4 stars. I did as suggested above and added some canned mushrooms and served over rice. I nice little meal that will probably hit everyone's taste preferences. Cheese, mushrooms, chicken. What's not to like?

—PlaceOfYes

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64 Ratings

Jul 21, 2008

This recipe was great. i used it on a night when I had chicken breasts but did not want to fry and too hot to bake. I used shredded white/cheddar cheese mix. I also seasoned the chicken very well before browning, which will come off into the soup mix when i put it in the skillet. I also cut up green onion to sprinkle on top for the last few miniutes as garnishment. Cream of mushroom is bland so definite recommend seasoning your chicken very well before browning and put black pepper in the soup mix to balance out the salt I used on the chicken. Very tasty. I will defeinitely make again.

—Jackie

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Jun 23, 2003

This recipe was so nice and EASY! Just what a college student like myself is looking for! I made half of this recipe and added mushrooms (plus another piece of cheese) and put it over noodles and it was WONDERFUL! Definitely one I will make again and again!

—CRAZYRED04

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May 03, 2006

This was good, although I did modify it. I used a shredded cheddar/white cheese mix and added rice into the mixture, although it could have easily been cooked separately then topped with the chicken. Overall a good recipe.

—BLUEWATERHUE

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Jun 23, 2003

We really enjoyed this recipe. I added a can of mushrooms to it and served it with rice. Very good.

—IANKRIS

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Apr 28, 2010

This recipe was so delicious!!!! I wasn't sure at first how good it would be but wow this is a meal! Only took about twenty minutes to make and is perfect for anybody who is short on time!

—JacqueO

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Apr 23, 2006

Wow! I cannot say enough about this recipe! My boys ALL loved it-and they don't usually eat anything I prepare! My husband asked for me to put it into our menu rotation-this is a keeper!

—Sabra Godair

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Nutrition

Calories
351 kcal
18%

Carbohydrates
12.4 g
4%

Cholesterol
107 mg
36%

Fat
15.9 g
24%

Fiber
0 g
0%

Protein
37.7 g
75%

Sodium
938 mg
38%

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

Nutritional Information

Easy Cheesy Skillet Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 351
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 8.6g 43 %
Cholesterol 107mg 36 %
Sodium 938mg 38 %
** Potassium 523mg 15 %
Total Carbohydrates 12.4g 4 %
Dietary Fiber 0g 0 %
Protein 37.7g 75 %
Sugars 8.4g
Vitamin A 17 %
Vitamin C 4 %
Calcium 40 %
Iron 15 %
** Thiamin 12 %
** Niacin 154 %
** Vitamin B6 43 %
** Magnesium 18 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.