Chicken and Mushrooms Bake

    Chicken and Mushrooms Bake

    (1623)
    5saves
    50min


    1240 people made this

    This is a great and simple oven dish with the mushrooms absorbing the wonderful chicken flavours and gooey mozzarella cheese providing a great smooth texture binding it together.

    Ingredients
    Serves: 4 

    • 3 cups sliced mushrooms
    • 4 skinless, boneless chicken breast halves
    • 2 eggs, beaten
    • 1 cup (125g) bread crumbs
    • 2 tablespoons butter
    • 185g mozzarella cheese, sliced
    • 3/4 cup (185ml) chicken stock

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Place half of the mushrooms in a 25 x 30 cm baking tray. Dip chicken into beaten eggs then roll in bread crumbs.
    3. In frypan melt butter over medium heat then brown both sides of the chicken. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken and top with mozzarella cheese. Add chicken stock to pan.
    4. Bake in preheated oven for 30 to 35 minutes or until chicken is no longer pink and juices run clear.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (1623)

    Reviews in English (1621)

    by
    1154

    This tasted great!! I did what others suggested and added a can of cream of mushroom soup to the chicken broth. I also sauteed the mushrooms beforehand with olive oil and garlic. I then added salt and pepper to the egg before dipping the chicken in. Although I used italian bread crumbs, I added some other spices such as oregano and rosemary, since some people complained that it turned out too bland. Lastly, I added the cheese (I used swiss) during the last ten minutes of baking. Served with fettucine. DELICIOUS!! I will difinitly make again, and again, and again, and again......  -  27 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    659

    I have made this dish several times and am always impressed with the results. However, I do some modifications: I always saute my mushrooms first. I have tried both canned and fresh... both turn out well. I also never add the cheese until the last 3-5 min. of baking time. One time, I forgot to add the cheese at the end so I made up a plate, put the sliced cheese on top and melted it in the microwave. My husband preferred the cheese this way as it was not so runny. I think from now on, I'll just melt the cheese on the chicken through the microwave. Also, with the runny sauce at the end, I thicken it up with a bit of cornstarch. This sauce/gravy is perfect on rice. This recipe has been added to the family favorites. Thanks so much for the recipe!  -  26 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    418

    Delicious!!!!!!! I did use way more mushrooms then called for since everyone in my family loves them...I also used powdered chicken bouillon in place of the chicken broth and seasoned the chicken a bit for extra flavor. I made about 2 cups of the bouillon (maybe more) removed the chicken from the baking pan when done and thickened it with some corn starch which made a fabulous gravy. I also waited to the last 5 minutes or so to put the cheese on. I served this with white rice and my family absolutely loved it...very moist and tender. The only request from my family was more gravy next time since it was so delicious over the rice. Next day leftovers (only 1 piece) was also delicious. As an added note, I sauteed the mushrooms in some olive oil first. When I made this a second time, I didn't saute them and it really didn't turn out anything like the first time. I ended up taking the mushrooms out of the baking pan and sauteed them and then put them back in the baking pan (didn't come out as good as the 1st time, but it would have been horrible otherwise). I finally realized I could update my review (thank goodness) because I wouldn't have given the review I originally did...  -  26 Jul 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate