Simple Creamy Garlic-Mushroom Chicken

Cream of mushroom soup together with sour cream, corn, and Parmesan to coat chicken breasts served on your choice of pasta or rice. This recipe is for 4 adult servings with no leftovers. Use your own instincts to add a little of what you like. But stick closely to the recipe, it's worth it. You can substitute peas for the corn. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 538 Calories

Ingredients

• 1 tablespoon milk
• 1 pinch salt
• 1 teaspoon vegetable oil
• 1 cup shredded Cheddar cheese
• ½ cup grated Parmesan cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup mayonnaise
• ½ onion, chopped
• 1 tablespoon crushed garlic
• 1 pinch ground black pepper to taste
• 1 pinch ground white pepper, or to taste
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• ¼ cup frozen corn
• 2 ½ tablespoons sour cream

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.

Step 3

Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.

Step 4

Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.