Mozzarella Parmesan Chicken

Mozzarella Parmesan Chicken

78 Reviews 6 Pics
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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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.
  3. Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.

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Reviews (78)

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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!

Metta Karuna

Metta Karuna

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.

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Amount Per Serving (7 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 8.7 g
  • 3%
  • Protein
  • 40 g
  • 80%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 740 mg
  • 30%

Based on a 2,000 calorie diet



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Chicken Parmigiana


next recipe:

Mushroom Chicken Parmesan