Recipe by Trina
"Serve with mixed vegetables."
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potatoes, peeled and quartered
ground black pepper
skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
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.
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.
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".
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!
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 :)
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sunday Chicken Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 193
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