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Muenster Chicken and Mushrooms

"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."
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45 m servings 420 cals
Original recipe yields 6 servings


  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
  3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.

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Read all reviews 101
  1. 139 Ratings

Most helpful positive review

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...

Most helpful critical review

This was good, but I felt it was a little bland.

Most helpful
Most positive
Least positive

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...

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 ha...

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 use...

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 whic...

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 aww...

I've made this before, however, I didn't add mushrooms, and I added spiral egg noodles in the pan with it...dry, they cooked nicely and the bread crumbs, cheese and broth made a wonderful sauce ...

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 ...

Really fantastic!- especially when you dip the salted and peppered chicken into egg --> then flour --> then egg again--> then breadcrumbs. Poured sauteed onions and mushrooms over the chicken, ...