Recipe by Debbie Asbra
"Quick and easy one-pan entree with enough sauce to serve over rice or noodles. Delicious! If desired, serve with a green salad. Yummy and easy!"
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skinless, boneless chicken breasts
1 (10.75 ounce) can
condensed cream of chicken soup
chopped fresh rosemary
Our whole family loves this recipe. If you don't mind that the chicken won't be as brown (it's covered in sauce anyway), try covering the baking dish for moister chicken, and you won't have the problem of a sauce that's too thick, either. Absolutely delicious, and a nice creamy consistency to the sauce.
The flavor of this was ok, although I think it was a little bit too piney for my taste.
Very good. Followed the recipe the first time I made it and would like to have the chicken been more brown and the sauce less thick! It was still tasty and moist, but next time will add some garlic, milk and will brown the chicken.
Very GOOD! I only had dried Rosemary and somewhere I read that you only use 1/3 of dried herbs called for in recipes if they call for fresh, but I ended up adding the whole Tbs anyways. But some of my dried rosemary was still hard after it was finished so I would definatly use fresh next time. Added a small amount of milk ad served the sauce over my baked potato also. We loved it.
This was a great recipe!! I tweeked it some tho, I made it for 4, and added 4 cups uncooked rice with the soup mixture. Nestled the chicken in the rice bed, covered and baked for about 40-45 min till chicken was done. Stir the rice before serving. It's a great way to have a flavored side dish with the chicken. My family really liked it
This is sure to become one of the recipes I make often -- it is easy and very tasty. I used the herb-flavored cream of chicken soup, which gave another nice layer of flavor to an already wonderful dish. Fresh rosemary is a must for this recipe. Adding some milk to help thin the sauce a bit, as some other reviewers have suggested, is a good idea.
I loved this recipe and it was a big hit for dinner. Even my finicky 7 yr old liked it! I added 1 tsp of minced garlic and 1/2 a cup of white wine to the mixture before pouring over the chicken. I also seared the chicken first before baking it but it really wasn't necessary. A nice easy recipe that I'll use again. Yet one more way to make chicken.
This is such a quick and easy dinner- and it's great for leftovers. I thin the sauce with a little milk and some chicken broth and also add rice to the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rosemary Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
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