Creamy Garlicy Chicken Breasts

4
Servings
25m
Prep Time
45-60m
Cook Time
1h 10m
Ready In


"Okay, look away if your fat-watching! :) you could use skin on and bone in chicken instead of boneless breasts, if you like some heat mix in canned jalapeno slices to the soup mixture or green chilies, I sprinkled on some cherry tomatoes (that I dried in my oven) before pouring on the sauce"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (386.1 g)
  • Calories 667.2
  • Total Fat - 35.7 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 259.5 mg
  • Sodium - 1084.8 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 2.7 g
  • Protein - 73.3 g
  • Calcium - 189.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat you oven to 350 degrees.

Step 2

In a small bowl combine dry salad dressing mix with garlic powder and cayenne. Season the chicken with the mixture.

Step 3

Heat oil with 2 tablespoons of butter in skillet. Add in the chicken and brown on both sides. Remove chicken to a large greased casserole dish.

Step 4

In a bowl combine cream soup, cream cheese and chicken broth to make sauce. Stir until smooth consistency; set aside while cooking the garlic.

Step 5

To the same skillet, add in the minced garlic and cook 2 minutes over medium-low heat, then add in the soup mixture, stirring until smooth and just heated.

Step 6

Pour sauce over chicken. Top with Parmesan cheese.

Step 7

Bake for 45 minutes to an hour or until done.

Step 8

Serve over potatoes, rice or pasta.

Tips & Variations


No special items needed.

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