Creamy Tomato Chicken Recipe
Creamy Tomato Chicken Recipe photo by Taste of Home
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Creamy Tomato Chicken Recipe

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And Charlene found a surefire success in Creamy Tomato Chicken. Served over noodles, the effortless entree is great for weeknight meals yet tastes special enough for weekend company. "I knew it was a keeper the first time I served it," she confirms. "It's so simple to whip up that I fix it several times a month."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/8 teaspoon ground cinnamon
  • 6 slices slices part-skim mozzarella cheese
  • Hot cooked noodles


  1. In a large skillet, cook chicken over medium heat in oil until a thermometer reads 170°. Remove and keep warm.
  2. In a large bowl, combine the tomatoes, soup and cinnamon; add to the skillet. Cook and stir until heated through. Return chicken to skillet; top with cheese. Cover and cook until the cheese is melted. Serve with noodles. Yield: 6 servings.
Originally published as Creamy Tomato Chicken in Quick Cooking November/December 2001, p16

Full-Bodied White Wine

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

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mpertler User ID: 6313046 129122
Reviewed Oct. 31, 2011

"Absolutley awesome! My family loved it!"

cwbuff User ID: 441425 57016
Reviewed Jan. 10, 2011

"Nice and easy comfort food. I think I'll try a creamy tomato-basil soup instead of diced tomatoes next time, as I think it'll make the gravy richer and creamier. TOH has a recipe."

KY_Cook User ID: 1619535 32385
Reviewed Sep. 28, 2010

"I will definitely be trying this...sounds awesome! :)"

twinkle_toes User ID: 544493 204553
Reviewed Jan. 15, 2010

"This is a delicious and quick recipe for any night of the week. The cinnamon gives it a nice flavour."

Classicrock User ID: 656532 37518
Reviewed Nov. 7, 2009

"Yum! I used Italian stewed tomatoes. The cream of chicken soup goes well with the taste of the tomatoes in their juice. -Lori in WI."

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