Quick Rosemary Chicken

    55 minutes

    Quick and easy with enough sauce to serve over rice. With some green vegetables - it's a quick fix for a weeknight dinner.

    60 people made this

    Serves: 6 

    • 4 skinless, boneless chicken breast halves, each approx 125g
    • 1 tin (420g) condensed cream of chicken soup
    • 200ml sour cream
    • 1 tablespoon chopped fresh rosemary

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Combine the soup, sour cream and rosemary. Mix well.
    3. Place chicken pieces in a baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.

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    Reviews and Ratings
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    Reviews in English (47)


    Our whole family loves this recipe. If you don't mind that the chicken won't be as brown (it's covered in sauce anyway), try covering the baking dish for moister chicken, and you won't have the problem of a sauce that's too thick, either. Absolutely delicious, and a nice creamy consistency to the sauce.  -  10 Feb 2005  (Review from Allrecipes USA and Canada)


    Very good. Followed the recipe the first time I made it and would like to have the chicken been more brown and the sauce less thick! It was still tasty and moist, but next time will add some garlic, milk and will brown the chicken.  -  16 Feb 2007  (Review from Allrecipes USA and Canada)


    Very GOOD! I only had dried Rosemary and somewhere I read that you only use 1/3 of dried herbs called for in recipes if they call for fresh, but I ended up adding the whole Tbs anyways. But some of my dried rosemary was still hard after it was finished so I would definatly use fresh next time. Added a small amount of milk ad served the sauce over my baked potato also. We loved it.  -  02 Dec 2005  (Review from Allrecipes USA and Canada)