Chicken breasts are coated in cream of mushroom soup, sour cream, corn, and Parmesan before being served over your choice of spaghetti or rice. There will be no leftovers from this recipe’s 4 adult servings. To incorporate a little of what you enjoy, use your own judgment. But strictly follow the directions; it will be worthwhile. Peas can be used in place of the corn. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon vegetable oil
- ½ onion, chopped
- 1 tablespoon crushed garlic
- 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 pinch salt
- 1 pinch ground white pepper, or to taste
- 1 pinch ground black pepper to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- ¼ cup frozen corn
- 2 ½ tablespoons sour cream
- 1 tablespoon milk
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
- Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 14 g |
| Sodium | 1013 mg |
| Sugars | 3 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe but I increased the number of servings. My family loved it, it was delicious!
This was delicious! Very simple and easy to follow.
I used peas, added cream cheese for the cheddar and put slices of Colby jack on the top. It was delicious! Definite comfort food for a cold winter meal. Very rich.
Good recipe, I didn’t have frozen peas, so used frozen vegetables. Will make again!
It was good. I didn’t have any milk so I used water. Substituted peas for the corn. My four year loved it and my one year old ate three helpings. It was definitely a winner. Thanks for the recipe!
I love the simplicity of this recipe, and it is a good, basic chicken dish, but when the family mixed it in with the rice pilaf I made, they loved it.