Recipe by Jacque
"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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skinless, boneless chicken breast halves
1 (10.75 ounce) can
low-fat cream of celery soup
1 (10.75 ounce) can
condensed cream of mushroom soup
low fat mozzarella cheese, sliced
grated Parmesan 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 (1/4 of a cup), and I added italian seasoning and fresh mushrooms. The chicken was extremely moist, even though I was worried about cooking it for so long. I can't wait to make this for dinner again! It was delicious and so easy!
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 on after it was done. Had a nice flavor and would try it again with out the water added. I used a small onion and put ontop the chicken in slices. Chicken was moist.
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 used Cream of Mushroom with Roasted Garlic and shredded mozzarella instead of Sliced. My family loved it!! My husband who hates chicken even gave it a 4! Thank you for sharing this recipe!!
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 originally called for in the recipe. I did 19 minutes on each side and then 10 minutes at the end with the cheese mixture, and even then, the chicken was a little on the dry side. Next time, I will probably reduce the cooking time by a minute or two each way. Still, the flavors were so good, and my husband can't wait to have the leftovers for lunch tomorrow.
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 reason I'm giving it 4 stars instead of 5 is that it was too salty. Next time I will use reduced sodium soups and it will be perfect!
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 the crockpot on low. About 1/2 hour before serving, I added the cheese. Definitly a keeper! Thanks Jacque from the whole family!
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 enough. Easily a household staple. I ended up adding minced garlic to the celery soup in step one (and omitted the garlic powder later). Because I cut the chicken breasts the long-way, I reduced the cooking time by ten minutes in each cooking segment. Next time, I may add broccoli cuts and switch the mushroom soup to cream of chicken. Serve over rice (-brown rice works just fine).
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 chicken for the cream of celery because that's all I could find. Served it over brown rice and it was a huge hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Mozzarella Parmesan Chicken
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 281
** Calories from Fat: 81
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