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READY IN 55 mins

Cheddar and Onion Soup Chicken

Read Reviews (58)

"I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!" — Chris

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour for coating
1 tablespoon vegetable oil

1 (1 ounce) package dry onion soup mix
2 cups boiling water
2 cups shredded Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 23, 2003

We loved this simple and easy recipe! I used 6 chicken breasts and sprinkled garlic powder and paprika to taste while sauting them. Since I had 6 chicken breasts, I stuck with the recipe required 2 cups of water, which resulted in a good, thick gravy. However, I MIGHT reduce the water to 1 1/2 cups if I only make 4 breasts. Also, next time I will not add the cheese until the last 15 minutes of cooking...I like my cheese creamy, not brown and cooked hard to the chicken. Still, the taste was there and we will make this again!

—DREGINEK

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Most Helpful Critical Review

Jan 24, 2003

This wasn't bad.. but rather bland. I likely won't be making it again as is.. I may play around with some additional spices to flavor it up. I suggest adding spices if you're going to try this recipe.

—MARY MOON

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75 Ratings

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Jan 25, 2004

This recipe was REALLY good! I changed it up a bit. In the flour, I seasoned it with a pinch of garlic powder, basil, parsley, oregano, crushed red pepper, paprika. Then I pounded out the chicken until it was really thin. Then I coated them in flour, put cheese in the middle, and rolled them up. I then put more cheese (cheddar, mozzarella, and parmesan) on top and put them in the oven. I only used 2 chicken breasts but cut them each in half to make 4 pieces. I only used one cup water and half a pack on onion soup but there WASN'T enough 'gravy'. I will definitley make this again but probably use 3/4 cup water and 3/4 pack of soup. 45 mins is a little too long too. Maybe 30-35 next time!! The boyfriend had NO complaints and my roomate got seconds! I love this recepie! VERY eay to make!

—CookingJenn

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Jan 24, 2003

Found this accidentally one night and had the ingredients on hand and said what the heck and literally whipped the dish together...my roommates (2 very pick boys) FLIPPED for this dish.. home cooked goodness. I have made this dish a couple times since with some slight variations (use bisquick and seasonings in place of plain flour) and a vareity of cheese including parmesan, cheddar and jack... DELICIOUS.. THank you to the originator!

—SCRIMMAGER

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Jun 14, 2006

This is a great meal if: you haven't cooked in a long time and need to get your feet wet; you're in a jam and need something simple. I was both! We enjoyed this dish, especially my husband, but I don't know if I'll make it all that often. To make it healthier, I used olive oil to brown the chicken in, and used wheat germ as the 'flour' to dredge the chicken in, which worked pretty well! I did appreciate the advice of others and added the cheese during the last 15 mins. of cooking. Also, I added cubed red potatoes to the bottom of the baking dish before adding anything else. It made a complete meal, and the potatoes came out fantastic.

—sandalwood

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Jan 24, 2003

Great recipe! So easy and my 6 year old niece even loved it!

—uncg2001

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Jan 24, 2003

I was disappointed with this recipe. It was very soupy! After reading other comments, I added less onion soup to lessen the oniony taste, but it was too soupy.

—Maria

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Sep 11, 2003

It was very easy, and tasted good. However, it is VERY oniony; I made it for dinner and was still tasting onion at lunch the next day. If I made it again, I would either double the chicken or halve the onion soup mix.

—JenniferJP

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Nutrition

Calories
489 kcal
24%

Carbohydrates
17 g
5%

Cholesterol
126 mg
42%

Fat
28.6 g
44%

Fiber
0.8 g
3%

Protein
39.7 g
79%

Sodium
1029 mg
41%

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

Nutritional Information

Cheddar and Onion Soup Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 489
Calories from Fat: 257

% Daily Value *
Total Fat 28.6g 44 %
Saturated Fat 14.2g 71 %
Cholesterol 126mg 42 %
Sodium 1029mg 41 %
** Potassium 267mg 7 %
Total Carbohydrates 17g 5 %
Dietary Fiber 0.8g 3 %
Protein 39.7g 79 %
Sugars 0.7g
Vitamin A 13 %
Vitamin C 1 %
Calcium 55 %
Iron 21 %
Thiamin 20 %
Niacin 143 %
** Vitamin B6 31 %
** Magnesium 15 %
Folate 23 %

* 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.