Mozzarella Parmesan Chicken

Mozzarella Parmesan Chicken

79

"A delicious baked chicken. This is excellent to double or triple and serve to a large crowd. I have also used thighs instead of breast meat. This dish is low in fat, but high in taste!"
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Ingredients

servings 281 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 740 mg
  • 30%

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 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.
  3. Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

79
  1. 106 Ratings

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Most helpful positive review

I made a few modifications to the recipe, based on previous reviews, and it came out amazing!!! I used low sodium soups, and cream of chicken instead of celery. I love garlic so I used extra (...

Most helpful critical review

I wouldnt put in the 1/4 c of water. It was not a sauce.. it was so watered down. The chicken must have had a lot of water in it or the water added was too much. Made it as stated but put cheese...

I made a few modifications to the recipe, based on previous reviews, and it came out amazing!!! I used low sodium soups, and cream of chicken instead of celery. I love garlic so I used extra (...

This was delicious!! So tender and the flavor was perfect. However, I first seasoned it with poultry seasoning, garlic powder and pepper. Then I did everything else exactly as stated except I...

I made this for the first time tonight, and it was really good! I only did four chicken breasts, because I knew 8 would have been too much. I also substantially reduced the cooking time origin...

Well liked at our house....only changes that I made were to add pepper and italian seasoning to chicken and I used cream of chicken instead of cr of celery because that is what I had. The only r...

Any recipe that my WHOLE family eats without complaint is a good one! I did this in my crockpot (while at work). I used chicken thighs and mixed everything but the cheeses and put it all in th...

One of the previous reviewers described this recipe as "family food." That is 100% accurate. There is nothing special going on with this recipe -- it is very basic. It tastes good, it's easy e...

This recipe is definitely a keeper! I was a little worried about the long cooking time, but the chicken was very moist and flavorful. I used low sodium, low fat soups and substituted cream of ...

This chicken was good, I used leg quarters- it probably would have been better on breast/tenderloin because the sauce would have covered the chicken more, but it was still good on the leg quarte...

Very good for a low-fat meal. Wonderful way to trick your family into eating well! This recipe came out tasting really salty, so I recommend using low-sodium condensed soups if you can get the...