36 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.

  • Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.

  • Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

302 calories; 13 g total fat; 109 mg cholesterol; 450 mg sodium. 7.3 g carbohydrates; 37.7 g protein; Full Nutrition


Reviews (30)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/13/2007
I made this last night for supper and it was excellent. I used two chicken breasts for the two of us but kept the sauce amounts as per the recipe. The only change I made was to microwave the chicken breasts rather than bake as per the instructions. Next time I will just chop the sun dried tomatoes and add them to the sauce without prior cooking. I will also try it without the italian seasoning and add some chili flakes. I served this with tricolor elbow pasta. Thanks for sharing.
(9)

Most helpful critical review

Rating: 1 stars
07/30/2008
This was terrible. I followed the directions exactly as written. 1st it was thick and pasty I tried to fix that by adding more milk but that didn't fix the flavor. I tried to fix it by adding anything I could think of but all I did was waste the money I spent on the ingredients. I couldn't get my husband or my kids to eat any of it. They ended up having a bowl of cereal for dinner instead.:(
(3)
36 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/11/2007
Loved the sauce! I cooked the chicken breasts in olive oil in a skillet then removed them. I added a yellow onion and sauted with the garlic. I used sundried tomatoes soaked in oil and chopped them small. I used part milk and a can of evaporated milk to make it creamier. Loved the ease of cooking with the fancy taste!
(11)
Rating: 5 stars
07/13/2007
I made this last night for supper and it was excellent. I used two chicken breasts for the two of us but kept the sauce amounts as per the recipe. The only change I made was to microwave the chicken breasts rather than bake as per the instructions. Next time I will just chop the sun dried tomatoes and add them to the sauce without prior cooking. I will also try it without the italian seasoning and add some chili flakes. I served this with tricolor elbow pasta. Thanks for sharing.
(9)
Rating: 5 stars
08/09/2007
Very very good. I baked the chicken and added mushrooms and two and a half tablespoons of grated romano cheese to the sauce. If you add too many sundried tomatoes it will probably be too salty. I put it over pasta and everyone loved it!
(4)
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Rating: 5 stars
02/04/2011
Wow! This recipe is delicious! I bake the chicken slightly at 325 and then add the sauce mix cover and return to the oven at 325 for 45 minutes. Awesome flavor!
(3)
Rating: 4 stars
08/29/2007
This was a very nice dish and the whole family enjoyed it! I did use marinated sun dried tomatoes and used the oil to saute the chicken in. That gave it extra flavor. Will make again.
(3)
Rating: 4 stars
04/26/2010
I thought this recipe was wonderful following some advice given by previous raters. I used 4 chicken breasts and baked them sesoned with Italian seasoning Cavenders Greek seasoning salt pepper and garlic salt. I added the onions and sun dried tomatoes in oil and sherry cooking wine to the sauce and about a half cup of parmesan cheese. Once the sauce was done I added it to the pan the chicken was cooked in and covered with foil and baked for 20 min more then uncovered and let sit in the still hot oven for 20 min more. I served over angel hair pasta! I also used cream of mushroom soup since I didn't have cream of chicken. I used the evaporated milk and 1% milk equally. This was yummy!
(3)
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Rating: 1 stars
07/30/2008
This was terrible. I followed the directions exactly as written. 1st it was thick and pasty I tried to fix that by adding more milk but that didn't fix the flavor. I tried to fix it by adding anything I could think of but all I did was waste the money I spent on the ingredients. I couldn't get my husband or my kids to eat any of it. They ended up having a bowl of cereal for dinner instead.:(
(3)
Rating: 5 stars
02/01/2008
Wow! This recipe was very flavorful and quite easy to make. Everyone loved it. I did make a couple of changes to the recipe. I cooked the chicken in some olive oil and the seasonings on the cooktop then put the chicken aside. In the same pan I cooked the garlic per the recipe. I used the sundried tomatoes in a jar with oil and just chopped them up. I served with a side of pasta and a garden salad. Mmmm! I will definitely make this dish again.
(2)
Rating: 5 stars
02/04/2009
I added 2 Tbls. of cooking sherry to the sauce--yummy. I also took others advise and finely chopped the sun dried tomatoes instead of puree. I made the entire recipe for only 4 chicken breasts and served over rice.
(2)