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Creamy Herbed Chicken Recipe

Photo by: Taste of Home

83% would make again

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"I'm a nurse and work nights, so when I get home in the morning, I put this chicken on to cook," says Mary Humeniuk-Smith of Perry Hall, Maryland. "At the end of the day, the chicken is moist and tender, and the rich sauce seasoned with garlic and thyme is delicious."

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4 Servings
Prep: 5 min. Cook: 4 hours

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 envelope garlic and herb pasta sauce mix
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
Hot cooked fettuccine

Directions

Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve with fettuccine. Yield: 4 servings.

Editor's Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.

Creamy Herbed Chicken published in Quick Cooking May/June 2003, p53

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Reviews for Creamy Herbed Chicken (4)

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Reviewed on Feb. 12, 2009 by acooker

Not bad, a little salty. Definitely use low-sodium products, it might be good with some parmesan cheese, as well.

Reviewed on Dec. 31, 2008 by muttluvr76

Restaurant quality! This smelled delicious as it cooked and tasted wonderful. I added only a little thyme (maybe 1/4 tsp.), and I would highly recommend using the low-sodium version of the canned soup; if I had used the regular version, it probably would have been way too salty for our tastes, but it was just great with those minor changes.

Reviewed on Sep. 22, 2008 by kennedyjl

I made this recipe a while back. It was awesome, and my entire family loved it. Making it again this week!

Reviewed on Sep. 03, 2008 by RD2Cook

Okay, but not as good as I hoped. Even one teaspoon of thyme seemed overpowering, which surprised me! It's okay, but not too exciting!

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Creamy Herbed Chicken Recipe

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Ingredients