Creamy Garlicy Chicken Breasts
January 30, 2016
"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"
- 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
Preheat you oven to 350 degrees.
In a small bowl combine dry salad dressing mix with garlic powder and cayenne. Season the chicken with the mixture.
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.
In a bowl combine cream soup, cream cheese and chicken broth to make sauce. Stir until smooth consistency; set aside while cooking the garlic.
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.
Pour sauce over chicken. Top with Parmesan cheese.
Bake for 45 minutes to an hour or until done.
Serve over potatoes, rice or pasta.
Tips & Variations
No special items needed.