Simple Creamy Garlic-Mushroom Chicken recipe

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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

Nutrition Info

538 calories
carbohydrate: 13.1 g
cholesterol: 85.5 mg
fat: 43.1 g
fiber: 0.9 g
protein: 25.4 g
saturatedFat: 13.8 g
servingSize: -
sodium: 1012.7 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.

Recipe Yield

4 servings

Recipe Note

Cream of mushroom soup together with sour cream, corn, and Parmesan to coat chicken breasts served on your choice of pasta or rice. This recipe is for 4 adult servings with no leftovers. Use your own instincts to add a little of what you like. But stick closely to the recipe, it's worth it. You can substitute peas for the corn. Enjoy!

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