Muenster Chicken and Mushrooms

Muenster Chicken and Mushrooms

Mary 0

"Our all time favorite dish. Breaded chicken baked with Muenster cheese and mushrooms in chicken broth. Easy enough to make for the family, but special enough to make for company."

Ingredients 45 m {{adjustedServings}} servings 420 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.
  3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.
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Reviews 101

  1. 138 Ratings


A variation of this recipe has been my favorite for years---this was the dish I requested my mom make me when I came home after living in Nepal for 3 months (she had it waiting for me in the car at the airport)!!! We do things a little differently: cut chicken into bite-size pieces, soak in beaten eggs for 2 hours, then dip out and put into large plastic bag already filled with Italian seasoned bread crumbs, minced garlic, and parsley. Shake until coated then put into hot pan with oil and brown all over. Place browned chicken pieces into casserole, top with 8 oz-1 lb. fresh, sliced mushrooms, 12 oz. shredded muenster cheese, then pour 1 cup chicken broth over. Bake at 350 for 30 minutes or until golden and bubbly. Serve over rice. YUM-YUM-YUM!!!


This recipe was good, however I did not have mushrooms but I did have a can of cream of mushroom. I mixed that with chicken broth and poured it over the chicken. It turned very well plus it had a nice gravy. I think will stick with this version.


Great recipe. Very moist and tender chicken. I cut the chicken into "nuggets" before breading them and used egg instead of milk to dip the raw chicken into before the bread crumbs. I also used more mushrooms than called for and only put them on half (I don't like them, my husband does). Also, I grated my cheese instead of using slices. Next time I'll probably add more chicken broth just to see if we'll have more sauce.