Mozzarella Parmesan Chicken Recipe - Allrecipes.com
Mozzarella Parmesan Chicken Recipe

Mozzarella Parmesan Chicken

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"A delicious baked chicken. This is excellent to double or triple and serve to a large crowd. I have also used thighs instead of breast meat. This dish is low in fat, but high in taste!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.
  3. Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2005

I made a few modifications to the recipe, based on previous reviews, and it came out amazing!!! I used low sodium soups, and cream of chicken instead of celery. I love garlic so I used extra (1/4 of a cup), and I added italian seasoning and fresh mushrooms. The chicken was extremely moist, even though I was worried about cooking it for so long. I can't wait to make this for dinner again! It was delicious and so easy!

 
Most Helpful Critical Review
Jan 03, 2011

I wouldnt put in the 1/4 c of water. It was not a sauce.. it was so watered down. The chicken must have had a lot of water in it or the water added was too much. Made it as stated but put cheese on after it was done. Had a nice flavor and would try it again with out the water added. I used a small onion and put ontop the chicken in slices. Chicken was moist.

 
Mar 14, 2006

This was delicious!! So tender and the flavor was perfect. However, I first seasoned it with poultry seasoning, garlic powder and pepper. Then I did everything else exactly as stated except I used Cream of Mushroom with Roasted Garlic and shredded mozzarella instead of Sliced. My family loved it!! My husband who hates chicken even gave it a 4! Thank you for sharing this recipe!!

 
Oct 21, 2007

I made this for the first time tonight, and it was really good! I only did four chicken breasts, because I knew 8 would have been too much. I also substantially reduced the cooking time originally called for in the recipe. I did 19 minutes on each side and then 10 minutes at the end with the cheese mixture, and even then, the chicken was a little on the dry side. Next time, I will probably reduce the cooking time by a minute or two each way. Still, the flavors were so good, and my husband can't wait to have the leftovers for lunch tomorrow.

 
Apr 26, 2005

Well liked at our house....only changes that I made were to add pepper and italian seasoning to chicken and I used cream of chicken instead of cr of celery because that is what I had. The only reason I'm giving it 4 stars instead of 5 is that it was too salty. Next time I will use reduced sodium soups and it will be perfect!

 
Oct 08, 2003

Any recipe that my WHOLE family eats without complaint is a good one! I did this in my crockpot (while at work). I used chicken thighs and mixed everything but the cheeses and put it all in the crockpot on low. About 1/2 hour before serving, I added the cheese. Definitly a keeper! Thanks Jacque from the whole family!

 
Aug 12, 2007

One of the previous reviewers described this recipe as "family food." That is 100% accurate. There is nothing special going on with this recipe -- it is very basic. It tastes good, it's easy enough. Easily a household staple. I ended up adding minced garlic to the celery soup in step one (and omitted the garlic powder later). Because I cut the chicken breasts the long-way, I reduced the cooking time by ten minutes in each cooking segment. Next time, I may add broccoli cuts and switch the mushroom soup to cream of chicken. Serve over rice (-brown rice works just fine).

 
Aug 19, 2005

This recipe is definitely a keeper! I was a little worried about the long cooking time, but the chicken was very moist and flavorful. I used low sodium, low fat soups and substituted cream of chicken for the cream of celery because that's all I could find. Served it over brown rice and it was a huge hit!

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 740 mg
  • 30%

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

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