Saucy Parmesan Chicken

Name: Saucy Parmesan Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 1/2 cup chopped onion; 2 tablespoons butter; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 1/3 cup beer or nonalcoholic beer; 1/2 teaspoon curry powder; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon pepper; 6 boneless skinless chicken breast halves (7 ounces each); 1/4 cup grated Parmesan cheese

“This recipe has been in my file for years. It makes a fast, tasty and moist chicken dish.” Curry powder lends a unique flavor but can easily be omitted, if you prefer. Bobby Taylor - Michigan City, Indiana

Ingredients

1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup beer or nonalcoholic beer
1/2 teaspoon curry powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (7 ounces each)
1/4 cup grated Parmesan cheese

Directions

In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally.
Place chicken in a greased 13x9-in. baking dish. Pour soup mixture over chicken. Bake, uncovered, at 375° for 24-28 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts

1 each: 307 calories, 9g fat (4g saturated fat), 123mg cholesterol, 568mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 42g protein.

Originally published as Spenny's Favorite Chicken in Simple & Delicious March/April 2009

Reviews

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Average Rating:

Hannah0418

Apr 26, 2012

i agree with mjlouk - this is okay but not good enough to make again. i didn't like the beer taste in the sauce.
mjlouk

Feb 24, 2010

This was okay but not fantastic.
riverotterwoman

Mar 6, 2009

Prepared this last night after a busy day with not much time to think about supper. Husband loved it; served with the mushroom couscous (pg 15) and sauted baby spinach. We are only two so I needed to cut the recipe down, which still worked fine. Definitely a keeper.