Cream of Chicken Breasts Recipe

Very tasty, VERY quick & easy, which is the best part. Used 1 can each of cream of chicken & cream of celery, used water instead of milk. Seasoned chicken with seasoned salt & garlic powder. Put rice in bottom, mixed with part of soup mixture, then layer of fresh mushrooms, then chicken and rest of soup on top. Covered & baked. Family loved it. Left me time to work on the next night's dinner!

This is one of our family's new favorite meals. I use a can of the cream of chicken & mushroom soup. I also spray a frying pan w/ Pam, season the chicken and quickly cook the chicken about 2-3 minutes on each side to help cut down on the oven time. (only needs about 30 minutes in the oven) Oh my! It tastes great. Thanks for this recipe. Even though I didn't follow exactly as you said, it's a nice place to start.

This recipe came out great (photo added)! I did follow some tips I read from reviews and added 1 can of Cream of Mushroom, stabbed the chicken with a fork several times on both sides, used 1/2 a bag of American Beauty Extra Wide Egg Noodles (which I undercooked prior to adding to the pan...about 5 mins), and added half a bag of frozen broccoli. However, in the middle of baking, I noticed the noodles seemed to be drying so I added about 1/2 a cup of water which really made them nice and fluffy. Next time, I'll definitely add more milk. Can't wait to make this again! :-)

This is an easy and delicious version of a dish I've made many times before in the Crock Pot. I start with a mixture of chopped celery, chopped onion, rough cut carrots and quartered baby potatoes on the bottom of the slow cooker. I then take boneless chicken breasts and slice them into chunks. Into a bowl goes one can of cream of mushroom soup, one can of cream of chicken soup, salt and pepper to taste, 1 packet of onion soup mix, chicken boullion mix and poultry seasoning. Mix chicken chunks into soup mixture and dump all onto bed of veggies. Cook on high for 4 hours. The veggies and the chicken will produce enough juices to mix with the soups and create a nice thick gravy.

I made it and love it! Like a few others I pre-cooked chicken in a pan (cooked in olive oil and crushed garlic) for 2 minutes per side before putting in the oven. Also, to avoid blandness, the trick is in pre-seasoning before cooking. I added seasoning to the chicken while pre cooking (I added fresh squeezed lemon juice, poultry seasoning, garlic powder, oregano, and rosemary). I also added a pinch of seasoning to the cream of chicken and mushroom soup (which I mixed in 1/2 can water, 1/2 can chicken broth) an sprinkled parmesan cheese over it after pouring the soup mixture over the chicken. It came out tasty and juicy, served it over rice.

This is a good base. Usually don't like to write changes but here goes. I pounded chicken breast with italian dressing mix and then sauteed some onions in fry pan and then browned chicken breast. Took out chicken breast after browned and deglazed pan with white white. Mixed a can of cream of chicken with herbs, 1/2 cup sour cream and 1/2 cup half and half and a little garlic powder and then added to pan, put chicken back in and simmered on low. Came out really good. A little more work but came out really tasty. Only used 2 chicken breast because only two of us. If using four would double recipe for sauce.

It's a pretty good recipe to start. I used can of cream of chicken and cream of mushroom. I used about a half a can of milk. I added a few spices like Tony's xcetera I sauteed some onions and garlic coarse ground black pepper (I don't use salt on pretty much anything) And I added a little bit of fresh ground nutmeg. I know it sounds weird but it sure came out good I used my toaster oven on convection it was 300 degrees for about 40 minutes and it reach a internal temperature of 176 degrees I will make it again but I need to tweak the recipe with the little more spices and herbs

This recipe is wonderful. I added a few things... First, I didn't have cream of chicken so I used 2 cans of cream of mushroom diluted with 1-1/2 cans of milk. I also added more mushrooms, 2 cubes of chicken broth, some onion powder, garlic powder, 2 - 3 shakes of poultry seasoning, and ground pepper to the soup mixture. I browned the breasts in a 12" skillet, poured the soup mixture over it, and cooked on the stove, covered at a low-medium setting for about 30 minutes. I served it over mashed potatoes and made a side dish of lemon asparagus, also on this site. This sounds like a lot of changes but it really isn't. We had a fabulous dinner. Thanks so much for sharing this!

Seasoned the chicken with poultry seasoning, seasoning salt and garlic powder. Added broccoli and covered with tinfoil. It was delicious!!! Update: I made this again using 4 small boneless breasts, 1 can of cream of chicken, 1 can of cream of broccoli, 1 can of milk and a couple handfuls of broccoli. I seasoned the sauce with onion powder and the chicken with garlic powder, poultry seasoning and seasoning salt. Covered with tinfoil and baked for 1 hour then served over egg noodles. Yum!

It has potential… as a stand alone it is bland and an eh I’m too busy kind of night.. BUTTT, add some seasoning like your favorite poultry seasoning. I used adobo, I poured the cream of chicken on top, let that cook about 30 minutes @ 350 bottom rack then added the famous French fried onions, popped them on top rack for 8 minutes …. BOOM deliciousness !!

I followed a few suggestions from other reviewers. I seasoned the chicken with season salt and used poultry gravy to mix with two cans of cream of chicken soup plus water. Baked at 400 for 40 minutes. Came out great. I cooked egg noddles and shredded the chicken. Added the chicken to the noodles and mixed in the soup/gravy mix. It was great! More of a chicken noodle dish but we loved it! Definitely a keeper!

Great job

Great! I used boneless, skinless chicken thighs and baked them for 40 minutes. I added poultry seasoning to milk and cream of chicken soup mixture before pouring over chicken, not seasoning chicken pieces with poultry seasoning.

The best thing about this recipe is that it can be dressed up LOTS of ways.

Kind of bland! Good meal for diabetics! I'll need to play around with more than poultry seasoni g. Served with yellow rice. It was filling! And quick. Chicken cooked in an hour. I started checking at 45 minutes then check every 10 to 15 minutes.

I used more than a pinch of poultry seasoning, probably at least a teaspoon. Also, my dish was done in 35 minutes. Chicken breast was 168 degrees when I took it out. I triple checked because it cooked so quickly.

This chicken turned out amazing it was so tender and packed full of flavour! This is definitely worth doing we look forward to making this again

I breaded the breasts and browned them in olive oil with rosemary, salt, pepper, and poultry seasoning. I, then, added the cream of chicken soup and simmered on top of the stove for 3 hours. It was tender, juicy and devoured by my hubby. Served it with mashed potatoes and broccoli.

Bro, quick, tasty, and legendary.

Not even kidding, I nailed it.