This chicken dish is a favorite that I frequently make while I am on vacation down on Barnegate Bay in New Jersey. It has a wonderful hint of garlic, and has just the right amount of lemon. I love this recipe because, not only is it delicious, but you can use more or less of the ingredients required. It's all up to you! Remember to serve this with white rice because the sauce is just delicious when mixed in with it. Enjoy!

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Ingredients

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

Directions

  • In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.

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

  • Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts

275 calories; 14 g total fat; 67 mg cholesterol; 376 mg sodium. 12.3 g carbohydrates; 26.5 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
I really liked this recipe. I used a Cream of Chicken soup as others suggested and added fresh broccoli and some tinned corn. I used plenty of garlic & lemon juice and only added enough chicken broth & milk to reach a sauce consistency I like. The chicken was very tender and the sauce tasted unusual but very enjoyable. I will be making this again for sure:) Read More
(11)

Most helpful critical review

Rating: 3 stars
10/03/2003
I found this recipe a little tasteless which surprised me because of the ingredients. I used lots of garlic and 1 lemon which was plenty. If I decide to make this again I think I'll try white wine in place of the chicken broth. I think it needed more of a kick. I don't know why bread crumbs were needed for this recipe they didn't stay adhered to the chicken after adding the soup mixture and I pressed then in very well! Read More
(7)
48 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
01/25/2004
I really liked this recipe. I used a Cream of Chicken soup as others suggested and added fresh broccoli and some tinned corn. I used plenty of garlic & lemon juice and only added enough chicken broth & milk to reach a sauce consistency I like. The chicken was very tender and the sauce tasted unusual but very enjoyable. I will be making this again for sure:) Read More
(11)
Rating: 4 stars
01/25/2004
I really liked this recipe. I used a Cream of Chicken soup as others suggested and added fresh broccoli and some tinned corn. I used plenty of garlic & lemon juice and only added enough chicken broth & milk to reach a sauce consistency I like. The chicken was very tender and the sauce tasted unusual but very enjoyable. I will be making this again for sure:) Read More
(11)
Rating: 4 stars
08/01/2003
Pretty good although I think I'll use cream of mushroom celery or chicken next time. I used half white wine and half chicken stock. I also used a lot more garlic and mushrooms. I'll make this again and experiment until it's fantastic!Thanks. Read More
(9)
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Rating: 5 stars
07/14/2003
This was really good. I used cream of chicken soup instead of the cream of broccoli and added fresh broccoli and I used sliced mushrooms instead of button mushrooms. Because of the broccoli I covered the pan with aluminum foil. I would definately make this again. Read More
(9)
Rating: 5 stars
07/14/2003
Awesome!! I used cream of mushroom soup and only used one lemon. Read More
(8)
Rating: 5 stars
08/21/2003
My husband wanted both chicken and broccoli for dinner. I saw this and said "great". It was easy to make. I made this for 2 servings.I omitted the chicken broth all together and used the whole can of soup and 1/2 can of milk. There wasn't much sauce left over. Next time I think I will add a little broth or white wine. I used 3 tbs of roasted garlic and juice from 2 lemons. (we both enjoy the flavor of lemon w/broccoli)I cut fresh broccoli and added to the chicken for 10 minutes. Served with noodles and biscuts. My husband said "this is AWESOME" and was very impressed. The chicken was very moist and tender.A definate keeper! Read More
(7)
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Rating: 3 stars
10/03/2003
I found this recipe a little tasteless which surprised me because of the ingredients. I used lots of garlic and 1 lemon which was plenty. If I decide to make this again I think I'll try white wine in place of the chicken broth. I think it needed more of a kick. I don't know why bread crumbs were needed for this recipe they didn't stay adhered to the chicken after adding the soup mixture and I pressed then in very well! Read More
(7)
Rating: 5 stars
07/14/2003
The thinness of the sauce scared me but everyone loved it and voted to have it again in two days. I did substitute a quarter can of white cooking wine for chicken broth. I left out the lemon and it wasn't missed. Read More
(6)
Rating: 5 stars
01/23/2003
I am NOT a good cook my husband does 90% of the cooking. When it is my turn to cook we end up with bland boring easy to make meals. Not last night! I tried this recipe and My husband thought it was amazing and couldn't believe that I cooked it. It was easy to make and delicious I will definately make this again! Read More
(6)
Rating: 4 stars
07/14/2003
This was pretty good on the dinner table but the next day at work it was delicious. Next time I am going to set it in the fridge overnight before cooking. Read More
(6)