In this refreshing salad, feta cheese, balsamic vinaigrette, and pears all have fresh flavors.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves
- ½ cup milk
- 1 (10.75 ounce) can condensed cream of broccoli soup
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Fry chicken breasts until cooked through, about 15 to 20 minutes.
- Combine the milk and cream of broccoli soup; pour over the chicken. Reduce heat to simmer and cook for a few more minutes. Stir in Cheddar cheese until well blended, and remove from heat. Serve immediately over rice or noodles.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 9 g |
| Sodium | 759 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I added pork sausage crumble, bacon bits, and cayenne pepper with broccoli and cheese soup. Next time am adding more vegetables and mushrooms.
I substituted the cream of broccoli with fresh broccoli. And I use a can of cream of chicken soup. My daughter and her boyfriend enjoyed it.
Delicious and easy! Good with rice and fresh or frozen broccoli!
Dish was quite easy to make and followed every step and didn’t change anything about it and loved it, everyone loved the dish and there was nothing left at the end of dinner.
A quick and easy meal. I think it would be better with more broccoli.
We made quite a few changes because of what was on hand. I used cream of celery soup with milk and 3/4 cup of lowfat sour cream for the sauce. The chicken was thinly sliced, seasoned with salt and paprika, then sautéed the broccoli. Both were combined with the sauce and placed in a 9×13 pan, and topped with cheddar cheese. I covered it and baked for 30 minutes at 350, while rice was made separately.
Pan fry the chicken in a butter & oil mixture and oh my goodness it was amazing!
Since my husband is diabetic we omitted the rice. Couldn’t find cream of broccoli soup so I substituted cheddar broccoli soup. I also added more broccoli to It. We don’t fry anything so we baked It for about 30-40 minutes. It was a huge hit and the hubs suggested I make it again soon!
I modified it based on the comments and it turned out great. I used one can cream of broccoli and one can cheddar cheese soup and baked it for 40 minutes instead of frying. I also added fresh broccoli for some extra veggies. It was delicious!
I made a 2 serving size just for myself with a few changes. I mixed all the ingredients into an oven safe dish and baked at 350 for 45 minutes. I also added frozen broccoli and used mozzarella instead of chedder cheese. It tasted fantastic! Definitely will use again in the future!
I decided to bake mine, and it turned out wonderful, with a few extra additions.. I cubed up my chicken breast and added it to a casserole dish, along with about 1.5 cups of sliced mushrooms, a few diced red onion, and 1 clove of garlic minced. I seasoned with a little seasoning salt and pepper. I poured the broccoli soup mixture over the dish, and popped it in the oven for about 45 mins at 350. i sprinkled cheese on top at the end. Served with some roasted Broccoli. Flavors were great.
I used cream of mushroom instead of broccoli and added broccoli florets in the noodles; prepared as directed (seasoned chicken with salt, pepper, garlic) and served over broccoli and noodles. Voila! Picky kids ate it up!
This was so easy to make. I substituted condensed broccoli cheese soup for the cream of broccoli soup (I didn’t have any on hand!)and it turned out excellent. Definitely one for the recipe box!
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My husband is a very picky eater and he loved this! It was easy to make and didn’t take a lot of time. Next time I will add broccoli flowerets, as I thought it needed a bit more broccoli. Definitely making this again!
I did not have cream of broccoli soup, so I used cream of mushroom and added velveta cheese rather than shredded cheese which melted nicely. I also added a bag of steamfresh broccoli florets and used the suggestion from another review and cut the chicken into smaller pieces when I cooked it. I also added minced onion and garlic to the chicken as it cooked. I have served it over saffron rice which added additional flavor and over penne pasta. Great recipe and easy to make and I love that most of the ingredients are typically stocked in our kitchen.
Had very little flavor. I didn’t like it enough to tweak it.
It was a easy to make dish but the soup needed some zip. I added some broccoli and the family loved it.
We love this! Very simple! Sometimes I cook 1 cup jasmine or white rice and add it under the chicken breasts while it cooks.
This is an alltime favorite for us. This recipe is so easy to make. Hubby and I love it!!!
We can’t get cream of broccoli soup so I used cream of celery soup and added salt, cracked black pepper and dried tarragon to make sure it was not bland – delicious