Recipe by KFREESE
"This is quick and tasty, and everyone seems to enjoy it. Good enough for company!"
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
cream of chicken soup
herb-seasoned stuffing mix, crushed
This was really good! I had to make a few modifications but this Recipe is flexible and handled them just fine. First I only had 2 HUGE chicken breast halves (for 3 people) so I sliced each of them into 3 pieces. Then I only had Cream of Mushroom Soup, and I didn't have wine so I used Chicken Broth. I also had Asiago Cheese, not Swiss. But these are all very subtle changes which just goes to show you can use what you have on hand, and the dish still turned out great! With my chicken changes I cooked this for 45 minutes. I like that it was easy to put together and I was free to do other things while it baked in the oven. I served it with a side of fresh corn, (the Stuffing and cream was like another side) and everyone loved this dinner!
This came out tasting very odd to me. Only changes I made were exchanging cream of chicken for mushrooms and pepper jack cheese instead of Swiss. Disappointed.
Let me just say that I am NOT a casserole person. I usually don't make recipes that use "cream of" soups in them. I just never really cared for them ... but on a recent trip to WI, my SIL told me about a recipe that was easy to make and very good. I couldn't recall the exact recipe, but I did an ingredients search on here, and this one came up, and sounded exactly like the one she told me about, so I decided to give it a try. I'm glad I did! This was very tasty, and a perfect Fall comfort food. The only adjustment that I made was I had about a half of a pack of portobella mushrooms in the fridge that needed to be used up, so I sauteed those in 1 Tbls. of butter, and added a bit of chopped parsley, then added the soup and wine. It was a great addition to the recipe, but I'm sure the recipe would have been just as good without them. Yummy!
I gave this recipe five stars, but I wasn't pleased with how I cooked it. I think I would have had a better result if I had baked the four breasts in a dish smaller than a 9x13 and for less than 55 minutes. I used apple juice instead of white wine and I think this was fine. The family enjoyed the dish very much -
Mall my husband has to do is look at a casserole dish or a can of creamed anything and he gets a meat and potato attitude !!! This looked like great way to use the chicken breasts that I had thawed. (He doesn't like skinless, boneless either... But figured I might as well get it over with all at once! This was REALLY GOID!! It's to easy to good!! My man tried to fuss .. But admitted it was "actually not bad!" For him... That is a supreme compliment to a "casserole"!! The rest of us LOVED LOVED LOVED it! I used motzerella cheese and it worked great!! This is a 4 star KEEPER!! Isn't this just the best place to grab a dinner!!????
Really delicious! Made exactly as written and it was soooo good! Chicken was juicy and the sauce was great. We paired it with some pasta and broccoli, though I think I would've liked it with potatoes. This made for a really easy weeknight meal! Will make again!
Loved this! Added 1/2 cup chopped onion and 2 stalks chopped celery on bottom of dish. I used Havarti cheese, and substituted 1/2 cup apple juice for the white wine. It turned out perfectly.
Also works with pork chops. I hate pork chops, but if my husband makes them this way, I can actually eat them!
* Percent Daily Values are based on a 2,000 calorie diet.
Kristin's Creamy Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 325
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