Cheesy chicken bake

    Cheesy chicken bake

    (144)
    23saves
    2hr


    109 people made this

    About this recipe: A deliciously rich chicken dish. Chicken is pan-seared then smothered in a cheese sauce, before being baked to perfection. Serve over rice or pasta, for a substantial lunch or dinner.

    Ingredients
    Serves: 6 

    • 6 skinless, boneless chicken breast fillets
    • salt and pepper to taste
    • 1 pinch paprika, or to taste
    • 50g butter
    • 1 (295g) tin cream of mushroom condensed soup
    • 75ml milk
    • 2 tablespoons finely chopped onion
    • 225g Kraft processed cheese slices, unwrapped and chopped
    • 2 tablespoons Worcestershire sauce
    • 75g mushrooms, chopped
    • 160ml soured cream

    Method
    Prep:25min  ›  Cook:1hr35min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 2-litre baking dish.
    2. Sprinkle the chicken breasts with salt, pepper and paprika. Melt butter in a large frying pan and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared dish.
    3. In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the soured cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
    4. Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce and bake 30 more minutes, basting occasionally.
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    Reviews & ratings
    Average global rating:
    (144)

    Reviews in English (144)

    by
    71

    This was easy and delicious! I substituted grated cheddar cheese for the processed cheese.  -  01 Jul 2010  (Review from Allrecipes US | Canada)

    by
    40

    This recipe calls for 6 boneless/skinless chicken breasts. The ones I had were ENORMOUS, so I sliced 3 in half. They barely fit into the casserole dish (overlapping). I used olive oil to brown the chicken and used fresh mushrooms instead of canned, but otherwise followed the recipe as written. My chicken was done in about an hour.  -  27 Sep 2010  (Review from Allrecipes US | Canada)

    by
    28

    This was awesome. I was worried after adding the Worcestershire, but I shouldn't have worried at all. The flavor was amazing. I doubled the recipe (including the sauce), but really didn't need to double the sauce itself. I didn't have two cans of cream of mushroom, so I used chicken and mushroom, and I was short sour cream, but I added a little more cheese. Yum! Even my picky (and I mean extremely picky) husband ate two servings! Thank you for sharing.  -  04 Jan 2011  (Review from Allrecipes US | Canada)

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