Chicken Slop

Chicken Slop

37

"Very easy and quick. Cook for one, or scale to cook for 10!"
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Ingredients

45 m servings 515 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 2033 mg
  • 81%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Top with croutons and pour soup over all; mix together so that croutons are covered in soup.
  3. Bake at 400 degrees F (200 degrees C) for 40 minutes, or until chicken is cooked through (no longer pink).

Reviews

37
  1. 52 Ratings

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Most helpful positive review

This recipe is great! I am not usually a chicken fan, because I don't like how dry it is, but this is not dry at all. We have made this one several times. The only problem I had is that it wa...

Most helpful critical review

I took "Chikee's" advice by using 1 can crm of chicken, 1 can crm of mushroom and seasoning the chicken first. Also, I added some chopped celery, and the last of my freshly sliced mushrooms. Ad...

This recipe is great! I am not usually a chicken fan, because I don't like how dry it is, but this is not dry at all. We have made this one several times. The only problem I had is that it wa...

I took "Chikee's" advice by using 1 can crm of chicken, 1 can crm of mushroom and seasoning the chicken first. Also, I added some chopped celery, and the last of my freshly sliced mushrooms. Ad...

Comforting and quick, but noted earlier reviews and used low-sodium soups. Also, I eighthed two russet potatoes and sliced a red pepper into strips, adding them before the soup. The potatoes r...

I find the texture needs some improvement.

This was very good and I did add garlic powder and black pepper to the chicken when I made it. I also used Cream of Mushroom instead and my whole family enjoyed it including my two year old. T...

Excellent and quick. My picky youngest even likes it. Used a can of Cr of Mushroom, Cr of Chicken and Cr. of Celery. Baked at 400 for approx. 50-60 mins. but could be because of bigger chicke...

This is my kind of recipe. It was really quick, and tasted just like chicken & stuffing. Thanks - this one is a keeper!!!! :)

First I made this recipe with cream of mushroom soup, and it was pretty good. Then I made it with cream of chicken soup, as directed, and I did not like it very much. It had too much chicken f...

We have varied the soups with great results as well.