"Our all time favorite dish. Breaded chicken baked with Muenster cheese and mushrooms in chicken broth. Easy enough to make for the family, but special enough to make for company." — Mary
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skinless, boneless chicken breasts
1 1/2 cups
dried bread crumbs, seasoned
fresh sliced mushrooms
A variation of this recipe has been my favorite for years---this was the dish I requested my mom make me when I came home after living in Nepal for 3 months (she had it waiting for me in the car at the airport)!!! We do things a little differently: cut chicken into bite-size pieces, soak in beaten eggs for 2 hours, then dip out and put into large plastic bag already filled with Italian seasoned bread crumbs, minced garlic, and parsley. Shake until coated then put into hot pan with oil and brown all over. Place browned chicken pieces into casserole, top with 8 oz-1 lb. fresh, sliced mushrooms, 12 oz. shredded muenster cheese, then pour 1 cup chicken broth over. Bake at 350 for 30 minutes or until golden and bubbly. Serve over rice. YUM-YUM-YUM!!!
This was good, but I felt it was a little bland.
This recipe was good, however I did not have mushrooms but I did have a can of cream of mushroom. I mixed that with chicken broth and poured it over the chicken. It turned very well plus it had a nice gravy. I think will stick with this version.
Great recipe. Very moist and tender chicken. I cut the chicken into "nuggets" before breading them and used egg instead of milk to dip the raw chicken into before the bread crumbs. I also used more mushrooms than called for and only put them on half (I don't like them, my husband does). Also, I grated my cheese instead of using slices. Next time I'll probably add more chicken broth just to see if we'll have more sauce.
We LOVED this recipe!! Followed others suggestions about dipping chicken in egg instead of milk, doubling up on the cheese and sauteing the mushrooms. Was just as good the next day.
We thought this was a good recipe but we felt that if we added cream of chicken it would have been better. We thought the chicken broth was just too runny. We sauted the mushrooms in butter which was very good. We would suggest after sauteing them to brown the chicken in the same pan so the bread crumbs don't stick and burn.
This was a hit! I ended up substituting the chicken broth with cream of chicken and it gave it even more flavor! I served it with rice and a light cucumber salad. Everyone was ewwwwwwing and awwwwwwing! Loved it!
I horizontally sliced the really big chix breasts instead of pounding (lazy day) and then Seasoned the chix breasts with red pepper, onion powder, garlic powder, basil and seasoned salt. Used 1 egg instead of milk and seasoned panko chips with red pepper, italian seasoning, parsley, and fresh minced garlic. I didn't fry the chix breast for fear of all the crumbs coming off, so I refrigerated them for 1 hour to make them stick. Topped each chix breast with sauteed mushrooms and topped with cheese sliced (if the cheese is on top of the mushrooms, it holds them in place). Poured 3/4 cup chix broth mixed with 1/4 cup white wine around chix breats.
* Percent Daily Values are based on a 2,000 calorie diet.
Muenster Chicken and Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 420
** Calories from Fat: 121
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