Mozzarella Parmesan Chicken


Mozzarella Parmesan Chicken

Step 1

Preheat oven to 350 degrees F. Place chicken breasts in a 9×13 baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven. Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in preheated oven for 20 minutes more until bubbly and golden brown.

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  • 8 skinless, boneless chicken breast halves
  • 1 10.75 oz. can low-fat cream of celery soup
  • 1 10.75 oz. can condensed cream of mushroom soup
  • 1/4 cup(s) water
  • 1/4 cup(s) chopped onion
  • 1 garlic clove, minced
  • 1/8 teaspoon(s) dried oregano
  • 6 oz low fat mozzarella cheese, sliced
  • 3 tablespoon(s) grated Parmesan cheese

Ready In

100 min



Nutritional Facts

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