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This cheesy chicken recipe has been a family favorite of ours for years. Topped with cashews for a little crunch!
Why You’ll Love This Recipe
Cheesy Chicken has become one of our family favorites and is a dish I often take when I am asked to take dinner to someone. It is creamy and cheesy, and so easy to make. You just add all of the ingredients to a pan and put it in the oven to bake.
Ingredients
- cream of chicken soup
- cream of mushroom soup
- beef broth
- Parmesan cheese
- Monterey Jack cheese
- butter melted
- cashews
- garlic powder, poultry seasoning, pepper, and parsley flakes
How To Make Cheesy Chicken
Making this recipe couldn’t be easier. The hardest part is patiently waiting for it to finish cooking in the oven before you can enjoy eating it!
- Mix sauce ingredients together
- Melt butter in 9 x 13 dish. You can use a Glass baking dish or a roasting pan.
- Lay chicken over butter and cover with 3/4 of the sauce.
- Bake 1 hour at 325 degrees.
- Pour the rest of sauce over the cooked chicken and top it with cashews and cheese.
- Turn oven of and return the dish to the warm oven for 5 minutes to melt the cheese.
Pair This With:
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Cheesy Chicken
Creamy and cheesy chicken casserole.
Prep:15 minutes
Cook:1 hour
0 minutes
Total:1 hour 15 minutes
Ingredients
- 8 boneless skinless chicken breasts
Sauce:
- 14 oz can cream of chicken soup 1 can
- 14 oz can cream of mushroom soup 1 can
- 1/3 can beef broth
- 1/3 cup Parmesan cheese
- 1/4 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 1 Tbsp parsley flakes
- 1/3 cube/stick of butter melted
- 2 oz. whole cashews
- 1 lb. grated Monterey Jack cheese add to the top of chicken after it's done baking.
Instructions
- Mix sauce ingredients together
- Melt butter in 9 x 13 dish. I used my heavy roasting pan
- Lay chicken over butter
- Cover with 3/4 of sauce
- Bake 1 hour at 325.
- Add rest of sauce and cashews
- Turn oven off
- Leave in oven for 5 more minutes
Nutrition Facts:
Calories: 388kcal (19%) Carbohydrates: 3g (1%) Protein: 42g (84%) Fat: 22g (34%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 128mg (43%) Sodium: 855mg (37%) Potassium: 540mg (15%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 511IU (10%) Vitamin C: 2mg (2%) Calcium: 484mg (48%) Iron: 1mg (6%)
Danielle P. says
I, like Darilyn, needed a new fun recipe for dinner tonight! Thanks! I am a big crockpot fan. Have you ever converted this recipe to crockpot? For some, if I don’t have dinner going by noon or 1, we don’t get dinner, unless it’s the waffle standby. I need to organize my time better!?!
I was taking a lasagna to a lady who had just had knee surgery. It didn’t even make it IN the car. I fumbled it while trying to open the car door…in the garage. The hot, glass baking dish shattered and splattered. My neighbor, who owns one of our town’s favorite restaurants, heard the commotion and came running in with his wife. While I laid in the grass, helplessly, in the fetal position, whining hysterically, these two glorious people shoveled my aromatic mess with snow shovels…all the while dialing their restaurant, ordering two complete meals…to go…for free. Thank goodness for good neighbors and friends, generous business owners, and mature adults who can remain calm in a crisis.
When I was ready to peel myself off the grass and act like an adult, I picked up these dinners and presented this precious gifts to the waiting and hungry couple. She squealed like she had won the lottery. She divulged to me later that not only were these dinners from one of her favorite restaurants, they were not really big fans of lasagna. I tried not to be too hurt. Sigh.
Leigh Anne says
Danielle,
I think this recipe would work great in a crock pot. Haven’t tried it myself but may have to next time! Thanks for the idea! Love your story!!!
Kathy Perrins says
I HAVE to try that!!! It looks delish!
Darilyn says
Your timing could not be more perfect. I was just wondering what to make for dinner tonight. yum. I like to take meatloaf, baked potatoes and salad. I put the fixings for the baked potatoes in little containers.
amber schmitt says
Here’s my favorite take-to recipe. I usually make one for them and one for our family. Using pre-made pie-crust and frozen diced hashbrowns for the potatoes is a big time saver! You can used canned diced chicken if you don’t want to spend the time cooking the chicken, but I think you bget better flavor with chicken breasts cooked in the oven or on the grill…
CHICKEN POT PIE FROM “SCRATCH”
1 pkg refrigerated pie crust – top and bottom – let thaw out well
1/3 c. butter (I didn’t say it was low cal.)
1/3 c. flour
1/3 c. chopped onioin
3/4 t. salt
1/4 t. pepper
1 and 1/2 c. chicken broth
2/3 c. milk
2-3 cups cooked chicken (I just bake the boneless skinless frozen ones and then let cool)
1 c. frozen mixed veggies (usually I stick to peas and carrots)
1-2 cups diced potatoes
(I use frozen diced hashbrowns -easy! Just warm them a little in the microwave first)
Cook chicken and let cool. Then heat oven to 425 if you are going to cook right away. Place bottom pie crust in pie pan or casserole dish (you don’t have to cook it first). In large pan melt butter over medium heat, add onion and cook until tender. Stir in flour, salt and pepper until well blended “paste”. Gradually stir in broth and milk. Cook; stirring constantly until bubbly and thickened. Add chicken, veggies, potatoes/hashbrowns and mix well. Spoon into the crust – put top layer of pie crust on over top; cut slits in several places. I like to make a family initial or write something like BABY in the top with a sharp knife for decoration.
If you are giving it away, don’t cook it and attach a note with cooking instructions to the top.
–Bake it at 425 degrees for 28-38 minutes until crust is golden. I usually cover the edges of the crust with strips of foil and then take them off during the last bit of cooking.
I hope you enjoy!
Rebecca says
Poor cheesy chicken:) Sounds like a yummy recipe though!
I usually take Baked Ziti w/ Italian Sausage, esp. if there are little kids in the family. I found the recipe on the back of a Prince pasta box. I like to make my own spaghetti sauce with fresh basil rather than the jarred sauce the recipe calls for.