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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 C 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
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
- Top with cheese
- 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%)
Cindi says
This sounds so good! I’m putting it on the menu for this week. I do have a question. I hope it isn’t too dumb since no one else has asked it…but what size can is the beef broth? It says to use 1/3 can of beef broth, and I have some cans that are around 15 ounces (Swanson’s) or around 10 ounces (Campbell’s) Thanks!
Leigh Anne says
Cindi, I have used both brands and still just use 1/3 of a can and it works fine. Sometimes I get a little wild and put half a can in!
Cindi says
Thanks Leigh Anne! I can’t wait to make this. I know we will love it!
Doug says
Yummy! It’s a very easy little recipe to make, perfect for those really busy nights that you don’t have time to make a lot from scratch.
Emily says
We had this for dinner last night. Cali suggested it and I was glad I had everything on hand, even a brand new container of poultry seasoning. I used a colby jack mixture of cheese as that was all I had. Our family gives it TEN thumbs up! All the kids asked for seconds and my husband was happy to finish Addi’s leftovers. Thank you again for another yummy recipe.
I don’t have a stand by dinner to take but an easy one is Chicken Tenders in Gravy
2 cans Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Milk
Grated Cheese (add as little or as much as your family likes, more makes a thicker gravy)
Chicken Tenders or Breasts cut up
Mix together in a 9×13 pan, cover with foil and cook for 3 hours at 300 or 2 hours at 325. Serve with rice or mashed potatoes.
Jamie says
I made this for Sunday dinner today and it was wonderful. I only had half the cheese it called for and it was still delicious! Thanks for the new recipe:)
Angela says
Made the cheesy chicken last night; however, I didn’t have chicken breasts so I used legs that I cut up into thighs & drumsticks. Absolutely loved it, but I’d cut the monterey jack cheese in half as way too much even though I LOVE cheese.