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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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(11-16) of 16 reviews

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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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