Menu
Creamy Chicken & Vegetables Creamy Chicken & Vegetables
Creamy Chicken and Carrots Creamy Chicken and Carrots
Creamy Chicken and Pasta Creamy Chicken and Pasta
Creamy Chicken and Rice Creamy Chicken and Rice
Creamy Chicken and Beef Creamy Chicken and Beef
Creamy Chicken Vegetable Soup Creamy Chicken Vegetable Soup
Creamy Chicken with Noodles Creamy Chicken with Noodles
Creamy Chicken Salad Creamy Chicken Salad
Creamy Chicken Hot Dish Creamy Chicken Hot Dish
Creamy Chicken Fettuccine Creamy Chicken Fettuccine
Creamy Chicken Stew Creamy Chicken Stew
Creamy Chicken Potato Soup Creamy Chicken Potato Soup
Creamy Chicken & Broccoli Stew Creamy Chicken & Broccoli Stew
Creamy Chicken and Thyme Creamy Chicken and Thyme
Creamy Curried Chicken Creamy Curried Chicken
Creamy Baked Chicken Creamy Baked Chicken
Creamy Veggie Vermicelli Creamy Veggie Vermicelli
Creamy Vegetable Casserole Creamy Vegetable Casserole
Creamy Spinach Chicken Dinner Creamy Spinach Chicken Dinner
Creamy Vegetable Soup Creamy Vegetable Soup

Creamy Chicken and Vegetables

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 40 min.

Makes

6 servings

Updated: Oct. 15, 2022
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Creamy Chicken and Vegetables
Next Recipe

Ingredients

  • 6 boneless skinless chicken breast halves
  • 3 tablespoons butter or margarine, divided
  • 1 each medium green pepper, sweet red pepper and onion, julienned
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (10 ounces) frozen cut broccoli, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary, crushed

Directions

  1. In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.