Very easy and quick. Cook for one, or scale to cook for 10!

Dana
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Top with croutons and pour soup over all; mix together so that croutons are covered in soup.

  • Bake at 400 degrees F (200 degrees C) for 40 minutes, or until chicken is cooked through (no longer pink).

Nutrition Facts

515.3 calories; protein 34.1g 68% DV; carbohydrates 40.8g 13% DV; fat 23.1g 36% DV; cholesterol 88.2mg 29% DV; sodium 2033.4mg 81% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2003
This recipe is great! I am not usually a chicken fan because I don't like how dry it is but this is not dry at all. We have made this one several times. The only problem I had is that it was a bit too salty. I changed the croutons and switched to a soup with less salt and the problem was fixed. Read More
(18)

Most helpful critical review

Rating: 3 stars
02/09/2004
I took "Chikee's" advice by using 1 can crm of chicken 1 can crm of mushroom and seasoning the chicken first. Also I added some chopped celery and the last of my freshly sliced mushrooms. Added a little shredded cheddar cheese used garlic & herb seasoned croutons and served over hot rice. Honestly - slop is right: it looks less than appealing BUT taste isn't too bad (not amazing but not bad either) and I esspecially appreciate the little amt of time it takes to prepare and cook - PERFECT for those hectic nights when cooking is THE LAST thing you want to do. Will keep this in mind for those nights when I would rather poke my eyes out than cook. Read More
(13)
52 Ratings
  • 5 star values: 18
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 0
Rating: 4 stars
05/29/2003
This recipe is great! I am not usually a chicken fan because I don't like how dry it is but this is not dry at all. We have made this one several times. The only problem I had is that it was a bit too salty. I changed the croutons and switched to a soup with less salt and the problem was fixed. Read More
(18)
Rating: 3 stars
02/09/2004
I took "Chikee's" advice by using 1 can crm of chicken 1 can crm of mushroom and seasoning the chicken first. Also I added some chopped celery and the last of my freshly sliced mushrooms. Added a little shredded cheddar cheese used garlic & herb seasoned croutons and served over hot rice. Honestly - slop is right: it looks less than appealing BUT taste isn't too bad (not amazing but not bad either) and I esspecially appreciate the little amt of time it takes to prepare and cook - PERFECT for those hectic nights when cooking is THE LAST thing you want to do. Will keep this in mind for those nights when I would rather poke my eyes out than cook. Read More
(13)
Rating: 4 stars
08/09/2004
Comforting and quick but noted earlier reviews and used low-sodium soups. Also I eighthed two russet potatoes and sliced a red pepper into strips adding them before the soup. The potatoes reduce the salty flavor and the red peppers added some color. I suppose you could add chopped celery and onion too.:) Thank you! Read More
(12)
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Rating: 4 stars
09/11/2003
This was very good and I did add garlic powder and black pepper to the chicken when I made it. I also used Cream of Mushroom instead and my whole family enjoyed it including my two year old. The sauce was very good with white rice. Read More
(11)
Rating: 5 stars
08/29/2003
This is my kind of recipe. It was really quick and tasted just like chicken & stuffing. Thanks - this one is a keeper!!!!:) Read More
(11)
Rating: 4 stars
08/29/2003
Excellent and quick. My picky youngest even likes it. Used a can of Cr of Mushroom Cr of Chicken and Cr. of Celery. Baked at 400 for approx. 50-60 mins. but could be because of bigger chicken pieces. Read More
(10)
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Rating: 2 stars
01/23/2004
I find the texture needs some improvement. Read More
(10)
Rating: 3 stars
12/10/2003
First I made this recipe with cream of mushroom soup and it was pretty good. Then I made it with cream of chicken soup as directed and I did not like it very much. It had too much chicken flavor so I recommend the mushroom soup. Read More
(9)
Rating: 4 stars
01/24/2003
We have varied the soups with great results as well. Read More
(8)