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Creamy Tomato Chicken

 Creamy Tomato Chicken
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."
6 ServingsPrep/Total Time: 20 min.


  • 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


  • In a large skillet, cook chicken over medium heat in oil until a meat
  • thermometer reads 170°. Remove and keep warm.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.