Crazy Mother-In-Law Pleaser Cheesy Chicken

Total Time
Prep 5 mins
Cook 50 mins

I made this for my MIL when I forgot to turn on the oven for the turkey roast...It was great!! This was a quick save, and the idea came from a dish she had prepared from a 60's vintage book. The original was more involved, but this tasted just as good.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Place chicken breasts in a glass 9" by 13" baking dish.
  3. In a bowl, mix the two cans of condensed soup with the can of chicken broth (I like to use the reduced fat/reduced salt type).
  4. Pour mixture into baking dish, around chicken.
  5. Sprinkle in the garlic powder, salt and pepper (or you can mix it into the broth mixture).
  6. Slice cheddar cheese 1/4 inch (or less) thick, and place slices over chicken breasts, covering as much as you can.
  7. Bake in preheated oven 50 minutes or until chicken is done (no longer pink).
  8. Prior to serving, (if desired) place slices of bread around the chicken to soak up the cheese/chicken sauce. Serve with rice, as suggested by the review--it's great this way!


Most Helpful

This was so easy to just throw together. I made it exactly as the recipe states, and served it over rice with a salad. Comfort food. Thanks.

forthefunofit November 16, 2008

I used boneless chicken breasts, slightly pounded and cut in half, and turned out to be very tasty, and the chicken was nice and tender. My 6-year-old loved stirring the ingredients and "Making" dinner! However, there was just SO much sauce left over, and it was SO delicious, I think next time I will add a few cups of Minute Rice before baking and have a one-dish meal.

terirose22 July 13, 2005

I made this recipe for the freezer for my husbands lunches. I was sad to see how much sauce I had to throw out, even after I soaked some up with bread. I think if I make this again it will need a lot less sauce and maybe i'll try it in a smaller pan. The chicken was very soft and still tasty. I must emphasize how important the cheese is. I bought cheese at Wal M, and it was not very sharp. It actually tasted a lot like american or velveeta... the sharp like she calls for is very important. I didn't think salt, pepper and garlic were enough seasoning so I added basil and oregano. This is a great recipe, for my own personal tastes i'll make a few minor revisions. I will definitely make again.

ColoradoCookin' February 07, 2005

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