Search thousands of recipes reviewed by home cooks like you.

Creamy Garlic Mushroom Chicken

Creamy Garlic Mushroom Chicken

Allie

Allie

Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 44.3 g
  • 68%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1433 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
  3. Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SHERYLLS
25

SHERYLLS

12/3/2003

I liked this recipe, however it seemed there was too much sauce or too little chicken. Next time, I will half the sauce ingredients and give it a shot. I added mushrooms and used a can of corn and it was great! I served it over rice... I'll try egg noodles next time.

MASNICK
17

MASNICK

3/8/2007

I made this recipe last night but I did make a few changes. I used 6 chicken breasts instead of 4. I substituted Mozzarella cheese for the Parmesan cheese and peas for corn. I also used about 1/2 the mayo and added plenty of Garlic Garlic from Tastefully Simple. I added a can of drained mushrooms too. I didn't have garlic mushroom soup so I used regular mushroom soup. The flavor is FANTASTIC, but it is really soupy as other reviewers reported. I really didn't have a problem with it though. This dish is even better the next day! I will fix this one for my family again with the changes that I made.

DOREEN SMITH
16

DOREEN SMITH

12/3/2003

This was certainly a quick recipie. It was way more salty than I'm used too... I would suggest using lowered sodium soup.

Similar recipes

ADVERTISEMENT