Cheesy chicken breasts and a smooth mushroom sauce are served over egg noodles.

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Ingredients

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

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.

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  • In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.

  • Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

Partner Tip

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

Nutrition Facts

566 calories; 19.2 g total fat; 152 mg cholesterol; 748 mg sodium. 53.8 g carbohydrates; 43 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2007
This was fabulous especially if my husband enjoyed it. A couple of things I did differently: I wanted to make this my whole dinner so I layed dry noodles on bottom of pan (used bigger pan) instead of cooking them separately. So that meant I needed to use 1 cup of milk instead of 1/4 for more liquid for noodles to cook. I also added a package of snap pea frozen veggy medley mix to the mixture. Worked out GREAT! Read More
(74)

Most helpful critical review

Rating: 3 stars
03/16/2012
This was quick and very simple--that I liked. I did add one extra step and use fresh mushrooms that I sauteed in a little butter/evoo some diced onion and some fresh minced garlic. Though the boys ate it they all said it didn't have much flavor. I'll try this again but I'll add some spices next time to the chicken. Good base recipe to bend to your own family's tastes. Read More
(18)
66 Ratings
  • 5 star values: 22
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
09/18/2007
This was fabulous especially if my husband enjoyed it. A couple of things I did differently: I wanted to make this my whole dinner so I layed dry noodles on bottom of pan (used bigger pan) instead of cooking them separately. So that meant I needed to use 1 cup of milk instead of 1/4 for more liquid for noodles to cook. I also added a package of snap pea frozen veggy medley mix to the mixture. Worked out GREAT! Read More
(74)
Rating: 5 stars
09/18/2007
This was fabulous especially if my husband enjoyed it. A couple of things I did differently: I wanted to make this my whole dinner so I layed dry noodles on bottom of pan (used bigger pan) instead of cooking them separately. So that meant I needed to use 1 cup of milk instead of 1/4 for more liquid for noodles to cook. I also added a package of snap pea frozen veggy medley mix to the mixture. Worked out GREAT! Read More
(74)
Rating: 5 stars
01/25/2006
Delicious taste. Very easy to fix with just a few ingredients. I had to substitute the Swiss cheese to regular American cheese and it was great. Also added a little more mild in ordere for more sauce. Will fix this again soon. Read More
(26)
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Rating: 5 stars
02/16/2006
This recipe is so easy. I tried it with Cream of Chicken with Herbs plus added fresh rosemary and thyme. Great. Read More
(23)
Rating: 3 stars
03/15/2012
This was quick and very simple--that I liked. I did add one extra step and use fresh mushrooms that I sauteed in a little butter/evoo some diced onion and some fresh minced garlic. Though the boys ate it they all said it didn't have much flavor. I'll try this again but I'll add some spices next time to the chicken. Good base recipe to bend to your own family's tastes. Read More
(18)
Rating: 5 stars
01/06/2007
This is super easy to make and you can modify the recipe to fit what you have on hand. I did not have the chicken soup or swiss cheese. Instead I used 1/2 celery and 1/2 cheese soup with pepper jack cheese. I served asparagus on the side and my family loved it. I also seasoned the chicken with salt pepper garlic and oniopn powder to give it more flavor. Read More
(17)
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Rating: 4 stars
08/09/2008
This was a very good recipe. I added two cans of cream of mushroom soup and cooked the noodles in with the chicken. I also added a can of peas and carrots. I cooked it for 30 minutes and then pulled it out of the oven and sprinkled it with crumbled Ritz crackers. It was delicious! Read More
(17)
Rating: 5 stars
12/11/2007
Very tasty & moist chicken. Added some spices before putting the Swiss cheese on the chicken. Baked at 350 for 40 min with foil on dish. Read More
(16)
Rating: 1 stars
04/10/2006
It was edible but we thought it lacked flavor of any kind. Read More
(12)
Rating: 4 stars
04/15/2009
Made this tonight with the following modifications: added rosemary and thyme (both from a jar) onion powder and garlic. All of these I added to the soup and milk mixture. Would suggest using fresh rosemary next time some of the sprigs were still hard. I put my chicken (8 tenderloins) in one of my pampered chef stones covered the chicken with seasoned salt then put 4 slices of colby jack on top (didn't have any swiss and I'm not a big fan of swiss anyway). Then covered with the soup mixture. Made some bertolli piccolini penne pasta and served the chicken/soup mixture over the top. Also made some mixed veggies on the side I don't prefer them but my husband mixed them into his "casserole." It was very very good! Not quite enough sauce for us. Going to double up on the soup mixture next time. Will definately make again. Thanks for the great recipe it's an awesome last minute meal idea with ingredients most people have on hand. Read More
(9)