Sunday Chicken Dinner Recipe -
Sunday Chicken Dinner Recipe
  • READY IN hrs

Sunday Chicken Dinner

Recipe by  

"Serve with mixed vegetables."

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Ingredients Edit and Save

Original recipe makes 4 chicken breasts Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
  2. Spread the potatoes and onion into the bottom of the lined baking dish.
  3. Stir the flour, salt, and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion.
  4. Stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with aluminum foil.
  5. Bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2010

This was so quick to prepare and was a great dish. I didn't have any cajun seasoning on hand so I made Traci's Adobo Seasoning from this site and it worked amazing on the chicken. I also forgot to add the oil but didn't seem to hurt. Cleanup was a breeze.

Most Helpful Critical Review
Jun 07, 2010

i'd like to give it 3.5 stars but we cant. this was good but the cajun mixed with the cream of mushroom soup just didnt taste right to me. and it was a little too reminiscent of baked gravy pork chops, wich are only good in moderation or when you're really in the mood for them, wich for me isnt too often. also, this didnt take anywhere near 2 hours to cook.


25 Ratings

May 03, 2010

This was great!! l used cream of onion rather than cream of mushroom. also l cut the flour down to 1/2 cup, added garlic, poltury, and flax meal. very very good, l will be making this again! spray the liner of your pan with a touch of "pam".

Jul 20, 2010

This dish is INCREDIBLE. It's so worth the 2 hour baking time. The chicken is incredibly tender to the point where even a butter knife is pointless to have, and the onions are caramelized to absolute perfection. We chose to serve it with french cut green beans and Uncle Ben's Long Grain and Wild Rice Original Recipe. An absolutely flawless dinner, and definitely one of my new favorites!

Sep 29, 2010

This recipe rates 5 stars because it lead me to the modifications that made it a 5 star rating for my family. I omitted the onion, salt and cream of mushroom and added dry onion soup mix and cream of chicken soup. Other than those changes, I baked it for the 2 hours and the chicken was fork tender and the potatoes were soft and yummy. I will definitely be making this again...Delicious :)

Apr 29, 2010

This dish was so easy to prepare and the chicen was so tender and juicy! I made this for my boyfriend and he absolutely loved it!

May 10, 2010

I did change a lot of things about this recipe - it was just a jumping off point really! I at least doubled the recipe with ~4 lbs of chicken - I never cook small quantities. Still, that was just two 9x13 pans worth. I liked the other reviewer's idea about using Cream of Onion soup, but I couldn't find any - so I used Cream of Potato (2 cans) mixed with 1 packet of onion soup mix. I omitted the quartered onion, and used red potatoes. I'm not sure if something about the original ingredients requires a bunch of cook time, but I could never have left my version in the oven for 2 hours!! It was pretty much done after 45 minutes (on 375), but I let it sit in there for about 10 additional minutes in case the piece of chicken and potato I tested were flukes. Anyway, it was pretty good, probably not a weekly staple or anything, but not too difficult for my skill level! Hopefully someday I will find the CoO soup!

Nov 17, 2010

I have made this as directed - using that "Traci's Adobo Seasoning" instead of Cajun, as suggested by another chef. It was DELISH! Today I am trying it differently. I lined my 7 quart slow cooker with foil, sprayed it with cooking spray, used SIX peeled taters and added a couple drumsticks that I rolled in the flour and slid under the broiler for a few minutes on each side. I just wanted to make more portions and my hubby loves drumsticks. I lined the lid with foil and am cooking on low. I always broil drumsticks for a bit before slow cooking. I find that it helps to keep them from just falling apart.


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  • Calories
  • 610 kcal
  • 30%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 2665 mg
  • 107%

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

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