Recipe by Michaela Thomas
"This dish is so simple to make - easy, creamy, dreamy chicken!"
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skinless, boneless chicken breast halves
ground black pepper
1 (10.75 ounce) can
condensed cream of chicken soup
I found this recipe to be the most wonderful flavored recipe for chicken. I would only suggest that before you put the creamed chicken soup over the chicken, you beat it to a uniform consistancy. This will prevent the cream of chicken soup from globbing on top of the chicken breasts and will give this recipe a more appetizing look to it.
This was too bland, it definitely needs carrots, peas and more spices.
This was a very delicious recipe. I made a slight change to it. Since I had read that the soup alone was rather thick, I added to it about 1/2 cup of chicken stock and 1/4 cup of fat free sour cream to add some tanginess and some poultry seasoning. Whisked those together with the cream of chicken soup (I used the 98% fat free soup) and then poured over the chicken. This made a lot of extra gravy! I served it over mashed potatoes and the hubby and I both enjoyed it.
I threw this together after Church and was glad
I had this receipe! I added the rice to the bottom of the dish, appropriate water amount, covered all with foil and had complete dinner.
Also threw in some mushrooms on top of soup.
Sure didn't taste thrown together and quick!
OUT OF THIS WORLD, DELICIOUS! I had to make a couple of changes, but will DEFINATELY do this again. I used sea salt (the garlic/sea salt by mccormick), because I prefer the sea salt, fresh ground pepper, left out the garlic powder since I used the garlic sea salt, and used cream of celery soup, because I didn't have the cream of chicken. I took someone else's suggestion and thinned the soup just a bit, with a little bit of milk (about a 1/4 cup). I served it over egg noodles. IT WAS AWESOME! Even my kids loved it!
Alterations: 1 package of chicken breast tenderloins; sprinkled with garlic salt and ground black pepper to own liking; mixed can of cream of chicken soup with 3/4 cup of lite sour cream; added frozen peas and carrots. Baking: 25 mins @ 375 - with 10 mins remaining added about half bag of peas/carrots; baked additional 10 mins with soup/sour cream mixture til bubbling. Reminded me of chicken pot pie. Served over bow tie pasta. Yum! Easy to make and tasted great!
This is really yummy with so few ingredients. I took the suggestion of another poster and put my rice and water in along with the chicken. This is the best idea. Saves time and I dont have to clean another pot. I have made this twice so far and just faxed this recipe to my dad in the States. Even he can make this one!
This was very good. I used the cream of chicken with herb soup...for more flavor. I also added a little more garlic than the recipe called for and fresh mushrooms. Turned out great. Thanks for the post.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 53
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