This cheesy chicken recipe has been a family favorite of ours for years. Topped with cashews for a little crunch!
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Note: This Wilkes family favorited deserved a face lift. It was originally posted on Nov.17, 2009
Today’s recipe is one I got years ago from Julie, a friend from church.
She and I were taking dinner into another friend who had just had a baby.
Julie fixed Cheesy Chicken because it was our friends favorite dish.
I made the salad and dessert. I was also in charge of delivering the dinner.
Now for one of my finer moments….
I pulled into the new mom’s driveway, parked and got out of the car to get the food from the other side of the car where I had put it. I opened the car door. During the trip over the food had shifted and the casserole dish full of wonderful, hot, bubbly and cheesy chicken came crashing out of the car onto the cement driveway!
I couldn’t believe it! I had to go to the door and tell this family that their dinner was now dripping down their driveway! I was so embarrassed!!
They were of course very understanding, and the husband got out the hose and washed their dinner down the drain!!
I went off to the grocery store to pick up some fried chicken!
Despite that horrible experience, 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. I ALWAYS check before I open the car door now though!!!
Do you have a favorite dish you always take when you are asked to take dinner into someone? I’d love for you to leave the recipe in the comment section so we can all see! I need a few new ideas!
Our favorite side dish to serve Cheesy Chicken with is rice pilaf. I love to use this pan to cook my Cheesy Chicken in.
So here’s our favorite – Cheesy Chicken!
- 8 boneless skinless chicken breasts
- 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
- 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
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