Aunt Teresa’s Chicken

This was one of the worst things I’ve made and I’m a great cook. I didn’t use green bell pepper, but red. I seasoned the veggies with salt and garlic. I seasoned the chicken with salt, pepper and garlic. I added red pepper flakes to the sauce. It was still so bland and not good. My husband who isn’t too picky, won’t eat it again.

This recipe is wonderful. I added 8oz of fresh sliced mushrooms slightly chopped (some of the pieces were very large) after the layer of shredded carrots and before the layer of chicken. Also I mixed the 2 cans of cream of mushroom soup together in a bowl with about 3/4 C of milk before pouring over the top. It was delicious both the husband and I loved it! I’ve already shared the recipe with my family members and on Facebook! Well done Aunt Teresa!

Very good and simple recipe. I added the garlic powder and onion seasoning along with pepper. Turned out delicious!

Great dish as is. The only thing different I did was to season my chicken before cooking. I did agree with other reviewers that the chicken needs to cook longer when covered. I did this as well. Husband loved this dish.

Easy and delicious, I served it with white rice. Next time I will use cream of chicken soup

OMG, this was the absolute worst meal I have ever made in my life, and I have been cooking for 50 years….I seldom do canned soup recipes for obvious reasons, but as my husband just spent six weeks in the hospital, I needed an easy break….What a TOTAL FAIL. Super awful, bland, disgusting, watery, I JUST CAN’T…DINNER AND THE REST RIGHT INTO THE GARBAGE…..

I made a few alterations to spice it up. I don’t care for green peppers, so I chopped up some fresh broccoli that I had. I didn’t have two cans of cream of mushroom soup, so used a can of cream of broccoli. I added a can of diced tomatoes, a can of sliced mushrooms, some garlic, and Mrs Dash to the soups and poured it on the chicken. My family loved it. My co-workers asked what the wonderful smell was in the break room, the next day when I heated some up for lunch.

Very tasty and simple. Family loved it. I used only one can of cream of mushroom soup and added some white wine. Based on other reviews I also added some extra seasonings. Served with the veggies and mashed potatoes. Big hit and easy!

My husband was a huge fan. It was incredibly simple to make too, which is always a plus for me. 🙂 I served it with mashed potatoes and asparagus. However, I used baby Bella mushrooms instead of onions and peppers, along with the called-for carrots… and it turned out really good. There are a couple of things I’d do differently. Next time, I’m going to cube the meat because it took considerably longer than the hour the recipe states. I’d also add just a little bit of chicken broth to the bottom of the baking dish to facilitate the steaming of the veggies, because they weren’t done after the hour either. That said, this is definitely going into the rotation.

Thank you for sharing your Aunt’s recipe! Im making this tonight with mashed potatoes in the side..Looks delicious 🙂 Thank you

This recipe is now in my binder and a favorite go-to when we’re not sure what we want to cook. I’ve made it a few times now and the family nearly lick their plates clean. I omitted the bell pepper and used herbs instead. I change it up by adding different herbs, twice I’ve done a French twist by using Herbs du Province. Next time it’ll be Italian herbs to make it different. The beauty of this recipe is that it’s versatile. I like that and so does my family. Thank you Aunt Theresa!!!

Used 1 can cream of mushroom and 1 can cream of potato. Loved it but next time will add more vegetables.

Made it last night and it turned out okay just a bit bland. I had too add salt and pepper for taste. I don’t think I would make this again.

I hate it when people review a dish and change half of it….are you really rating what was posted or just on your version of it? Anyway I say all that to say this…..I had to change way too much because of what I had so it’s not fair to the review. Even though it was super good! My complaint is the time and temp listed. I followed the temp and time and after 45 min with foil and 15 min without the chicken was still COMPLETELY raw. I upped my oven to 450 and put it in there for 30 min! Then it came out perfect. I will definitely make this again and it is a great base recipe you can easily adjust!

Excellent. Added some sautéed mushrooms to the adult servings and seasoned with pepper and poultry seasoning . Served with farfalle pasta.

Very simple and quick but I took the advice of others and added some spices and seasoning. I think I may try it again with just one can of soup as it is very soupy – definitely needs to be served with rice. I used boneless skinless chicken thighs but it required an extra 15 minutes of cooking time.

(Last Month)We really enjoyed this VERY easy dish. I cooked it in the crock-pot long and low with added poultry seasoning and half cream soup, half chicken broth. The bell pepper flavor was outstanding, the sauce was perfect for potatoes or rice on the side. I took the skin off the chicken for a little less fat. Cooking with the bone in, low and long really adds nutrition and flavor~! (Today)I am trying this recipe with a couple pieces of bone-in pork and adding mushrooms; I can hardly wait for dinner!

This was very good and so easy to make. The only thing I added was garlic powder and pepper to the top of the chicken before adding the soup. I also added a 1/2 can of water to the soup. Will definitely be making this again!

I made this and it is very good but the time it takes to cook is way longer than 60 minutes it needs about 90 minutes to cook I checked it at 60 minutes and blood was still coming out of the chicken.

This is a good recipe but bland.n I added dried oregano and tarragon. I also added half a cup of water so it would be juicy to serve on rice. I will make this again but will add garlic and celery and peas. Then I’ll review again.

I used this recipe as a “base” and added and took away a few things. I put onion, carrots sprinkled with garlic on bottom of pan. Put 3 legs, 3 thighs and 3 wings sprinkled with my chicken seasoning on top. Mixed can of cream of celery and mushroom soup with milk and a little garlic salt. Baked for 1-1/2 hrs. Removed chicken from pan. Added most of sauce to pan that had about 1/2 lb. cooked elbows and let simmer to reduce. Added 2 tbsp. sour cream and served wit the reserved sauce. It was wonderful and flavorful.