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.

Mary

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish.

  • Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil.

  • 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.

Nutrition Facts

420 calories; protein 41.9g 84% DV; carbohydrates 31g 10% DV; fat 13.4g 21% DV; cholesterol 100.9mg 34% DV; sodium 983.9mg 39% DV. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2007
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!!! Read More
(62)

Most helpful critical review

Rating: 3 stars
07/16/2008
This was good but I felt it was a little bland. Read More
(4)
145 Ratings
  • 5 star values: 85
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/06/2007
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!!! Read More
(62)
Rating: 4 stars
03/31/2004
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. Read More
(22)
Rating: 5 stars
06/23/2003
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. Read More
(19)
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Rating: 5 stars
11/18/2006
We LOVED this recipe!! Followed others suggestions about dipping chicken in egg instead of milk doubling up on the cheese and sauteing the mushrooms. Was just as good the next day. Read More
(10)
Rating: 5 stars
10/04/2003
This was a hit! I ended up substituting the chicken broth with cream of chicken and it gave it even more flavor! I served it with rice and a light cucumber salad. Everyone was ewwwwwwing and awwwwwwing! Loved it! Read More
(8)
Rating: 4 stars
11/14/2004
We thought this was a good recipe but we felt that if we added cream of chicken it would have been better. We thought the chicken broth was just too runny. We sauted the mushrooms in butter which was very good. We would suggest after sauteing them to brown the chicken in the same pan so the bread crumbs don't stick and burn. Read More
(8)
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Rating: 4 stars
10/07/2003
I've made this before however I didn't add mushrooms and I added spiral egg noodles in the pan with it...dry they cooked nicely and the bread crumbs cheese and broth made a wonderful sauce to eat with both!!:) Read More
(7)
Rating: 5 stars
02/12/2008
Really fantastic!- especially when you dip the salted and peppered chicken into egg --> then flour --> then egg again--> then breadcrumbs. Poured sauteed onions and mushrooms over the chicken, then added the muenster cheese. GREAT, moist, and super tasty chicken dish! My husband and I loved it. Thanks! Read More
(7)
Rating: 5 stars
09/04/2011
I horizontally sliced the really big chix breasts instead of pounding (lazy day) and then Seasoned the chix breasts with red pepper onion powder garlic powder basil and seasoned salt. Used 1 egg instead of milk and seasoned panko chips with red pepper italian seasoning parsley and fresh minced garlic. I didn't fry the chix breast for fear of all the crumbs coming off so I refrigerated them for 1 hour to make them stick. Topped each chix breast with sauteed mushrooms and topped with cheese sliced (if the cheese is on top of the mushrooms it holds them in place). Poured 3/4 cup chix broth mixed with 1/4 cup white wine around chix breats. Read More
(6)
Rating: 3 stars
07/16/2008
This was good but I felt it was a little bland. Read More
(4)
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