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Creamy Herbed Chicken Recipe

Creamy Herbed Chicken Recipe photo by Taste of Home

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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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Creamy Herbed Chicken Recipe

Prep: 5 min. Cook: 4 hours

Yield: 4 Servings

5 240 245

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 chicken is tender. Serve with fettuccine. Yield: 4 servings.

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

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Herbed Chicken

Creamy Herbed Chicken

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Reviewed on Apr. 25, 2013 by shecooksalot

Really easy to prep and throw in the crock pot and was very delicious. I used a homemade version of canned soup so I didn't get the saltiness that others did. I am looking forward to trying this again with some of the recipe changes/suggestions from the other reviewers!!!

Reviewed on Mar. 20, 2013 by MichelePP

I used low sodium Cream of Chicken soup and did add some saute onions other than that it was EXCELLENT!!! I am making it again tonight. I think you could add what ever seasoning you would like and it would be fantastic!

Reviewed on Jan. 17, 2013 by jetcity27

Too salty? Skip the sauce mix! Use regular cream of chicken, and reduce the milk to 3/4 cup. Stir in one tablespoon prepared pesto! Also, a pinch of poultry seasoning will omit the thyme. Must try topped with Parmesan cheese.

Reviewed on Aug. 18, 2012 by dancemom1

Always looking for new chicken recipes and this one is really good. I added a little chopped onion and celery and it was even better!

Reviewed on Jul. 28, 2012 by skayweber17

I too, do a recipe similar to this. Using the cream of chicken soup is the main starter. I really love basil as a the main herb but any will do. Lemon juice and a can of milk, to clean out soup, make a thick wonderful sauce. My husband prefers potatoes, so I make instant mashed for a hurry up meal. You can also add mushrooms, brocolli, carrots, or any veggie you want and you have an 'all in one pan' meal quick!

Reviewed on Jan. 03, 2012 by Betteryet

Made several changes,now its to die for yummy. Used condensed golden mushroom soup, my own spice mix of chicken instant boullion powder, dried rosmary,thyme, parsley and garlic powder.

Served over buttered egg noodles with bag of frozen peas mixed after cooking and grated fresh parm cheese. Oh yeah!

Reviewed on Nov. 12, 2011 by sksmall

This recipe was fairly delicious, however I agree with other reviews which stated it was overly salty. If I make this recipe again, I will likely avoid the sauce mix and add herbs and spices on my own.

Reviewed on Oct. 07, 2011 by jmbruno

It was ok. I substituted a different sauce mix since I couldn't find the garlic herb mix and added a teaspoon of rosemary. It still needed something else.

Reviewed on Jan. 24, 2011 by pohl1959

This was so-so. I won't make again. :(

Reviewed on Aug. 31, 2010 by mcpino

My family really liked this recipe. I omitted the parsley and thyme and still thought it tasted great!

Reviewed on Aug. 12, 2010 by spaude

As the chicken was near completion, i found it to be bit too salty so i added a half pound of fresh mushroom to absorb the salt for the last half hour. I also added the zest of a lemon and its juice and stirred in some fresh flat leaf parsley right at the end. Yum!

Reviewed on Aug. 04, 2010 by juderian

i found this easy to make but very bland

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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