Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese.

Allie
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.

  • Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

Partner Tip

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

Nutrition Facts

612 calories; 44.3 g total fat; 80 mg cholesterol; 1433 mg sodium. 25.3 g carbohydrates; 28.6 g protein; Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2003
I liked this recipe however it seemed there was too much sauce or too little chicken. Next time I will half the sauce ingredients and give it a shot. I added mushrooms and used a can of corn and it was great! I served it over rice... I'll try egg noodles next time. Read More
(26)

Most helpful critical review

Rating: 3 stars
12/03/2003
This was certainly a quick recipie. It was way more salty than I'm used too... I would suggest using lowered sodium soup. Read More
(17)
89 Ratings
  • 5 star values: 48
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/03/2003
I liked this recipe however it seemed there was too much sauce or too little chicken. Next time I will half the sauce ingredients and give it a shot. I added mushrooms and used a can of corn and it was great! I served it over rice... I'll try egg noodles next time. Read More
(26)
Rating: 5 stars
12/03/2003
I liked this recipe however it seemed there was too much sauce or too little chicken. Next time I will half the sauce ingredients and give it a shot. I added mushrooms and used a can of corn and it was great! I served it over rice... I'll try egg noodles next time. Read More
(26)
Rating: 4 stars
03/08/2007
I made this recipe last night but I did make a few changes. I used 6 chicken breasts instead of 4. I substituted Mozzarella cheese for the Parmesan cheese and peas for corn. I also used about 1/2 the mayo and added plenty of Garlic Garlic from Tastefully Simple. I added a can of drained mushrooms too. I didn't have garlic mushroom soup so I used regular mushroom soup. The flavor is FANTASTIC but it is really soupy as other reviewers reported. I really didn't have a problem with it though. This dish is even better the next day! I will fix this one for my family again with the changes that I made. Read More
(20)
Advertisement
Rating: 3 stars
12/03/2003
This was certainly a quick recipie. It was way more salty than I'm used too... I would suggest using lowered sodium soup. Read More
(17)
Rating: 5 stars
02/05/2010
This recipe is sooooooooooooooooooo yummie. I did do it a bit different but the recipe is an awesome guide. I served corn on the side and our family traditional homemade whipped potatoes and the bacon cheddar deviled eggs I found on here. I cut the breast in strips and dredged them in flour seasoned with salt papper and garlic powder. I fried the chicken in olive oil to brown then removed them to the baking dish.I put over 1/2 cup of parmesan since I didn't wanna leave such a small amount in the container and we love it so it couldn't be bad. I also added garlic to the sauce cuz well we love garlic. I also sauted mushrooms in margarine(I Can't Believe It's Not Butter) and added the mushrooms and the margarine to the sauce. I put a little over 1/2 cup of cheddar cheese to cover the top real good and over a cup of dry Stove Top Stuffing to cover the top real good. this was really awesome and I am sure to make it again. Thanks so much!!! Read More
(11)
Rating: 4 stars
12/03/2003
I ended up throwing away about a serving's worth of sauce. I will cut down on the amount of soup and add some milk when I try this later as the sauce was also a bit too thick. Overall however. it was pretty good for a quick-and-easy recipe. Read More
(9)
Advertisement
Rating: 5 stars
12/03/2003
This was a really good recipe. Yum! Very quick and easy. I will definitely make this again. Read More
(6)
Rating: 4 stars
12/03/2003
This was an easy recipe to make although the cooking time was a bit long considering the ease of making it. The meal tasted great although as others have said there is a bit too much sauce left over and the sauce is a little too thick. Still a great-tasting easy recipe. Read More
(6)
Rating: 5 stars
12/03/2003
I used plain cream of mushroom soup and added some fresh garlic. The result tasted great especially served over rice. Read More
(5)
Rating: 5 stars
02/16/2006
This is a wonderful recipe. My family loved it. Very filling. I did however change a few things. I added fresh garlic onions and mushrooms sauted them in a little bit of olive oil w/ the chicken cut into pieces. I also added peas and chopped aspargus to the mix.....MMMMMMMM so good!!!! Definetly making this again Read More
(5)