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Creamy Chicken and Vegetables

 Creamy Chicken and Vegetables
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.
6 ServingsPrep: 20 min. Bake: 40 min.


  • 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 (8 ounces) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary, crushed


  • 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. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 353 calories,

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Creamy Chicken and Vegetables (continued)

Nutritional Facts: 18 g fat (10 g saturated fat), 116 mg cholesterol, 863 mg sodium, 14 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.