Delicious Baked Parmesan Chicken with a creamy mushroom and Parmesan sauce over angel hair pasta is a simple and delicious dinner that the entire family will enjoy.
Ever since I started blogging, something I've always tried to do is to be authentic. Whatever I post here is something that I cook and serve to my family.
Any time I do a post for a brand name product, it's something that I use myself and can recommend to my readers.
To tell you the truth, I turn down more offers to do posts for brand name products than I accept. I think those things all contribute to maintaining authenticity. Or, you know, just being myself.
You're probably wondering why I'm bringing up the subject of authenticity today. Well, it's because of one of the ingredients in this Baked Parmesan Chicken recipe. Specifically, canned cream of mushroom soup.
Believe me, I understand that there are a huge number of people out there who would never, ever, under any circumstances use a can of cream-of-whatever soup.
Using Convenience Products is Okay With Me!
Well, that's fine with me. My philosophy is that there's room for everybody in the food world.
If your choice is to be vegetarian, go for it. If you want to follow a paleo diet, that's fine with me. I would never feel that it was my place to lecture you on how you should or should not cook and eat.
I hear a lot of people talk about their "food culture." Well, let me tell you that for people my age who grew up in the '50s and '60s in the rural south, convenience foods were a huge part of our food culture.
They were new and innovative and our mothers, grandmothers, and aunts embraced them wholeheartedly. Remember that this was in a rural area that, at that point in history, was only a little more than a decade into the era of electricity and the majority of those cooks had started out on wood stoves.
If I had been cooking on a wood stove with no electricity and suddenly I had an electric stove and store-bought canned foods, I'd take advantage of them, too!
Maybe you're thinking to yourself, "Yes, but you don't have to use that now. There are better ways. You could make a sauce from scratch" and you'd be right! But do you know what? Sometimes there's just nothing that beats the convenience of a can of cream-of-something soup. So, please be kind in your comments. I'm just being authentic here.
Now for the recipe. This is one of those community cookbook types of recipes that we enjoy so much.
It's quite simply baked chicken with a creamy mushroom and Parmesan sauce served over angel hair pasta. Add a fresh tossed salad on the side and supper's ready to serve!
How to Make Baked Parmesan Chicken
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Preheat the oven to 400 degrees.
In a large resealable bag, combine the bread crumbs, 4 tablespoons Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning.
Add the chicken pieces and shake until well coated with the bread crumb mixture.
Place the chicken pieces in a single layer in a baking dish that has been well coated with cooking spray.
Bake for 20 minutes. Turn chicken and bake for 20 minutes more.
In a small mixing bowl, whisk together the soup and milk. Spoon evenly over the top of the chicken. Sprinkle lightly with paprika and remaining cheese. Return to oven and bake for an additional 20 minutes or until chicken is tender.
Meanwhile, cook the pasta according to the package directions. Drain well and set aside.
Remove the chicken from the oven. Remove the chicken pieces from the pan to a plate leaving most of the sauce in the pan. Skim off excess fat if it seems excessive. Add the drained pasta to the sauce in the baking pan and toss to coat. Serve the chicken over the pasta and garnish with fresh minced parsley.
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Baked Parmesan Chicken
Ingredients
- ½ cup fine dry bread crumbs
- 6 tbsp grated Parmesan cheese divided
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 3 lbs chicken pieces
- Cooking spray
- 10.5 oz can cream of mushroom soup
- ½ cup milk
- Paprika
- 12 oz angel hair pasta
- Minced fresh Italian parsley
Instructions
- Preheat the oven to 400 degrees.
- In a large resealable bag, combine the bread crumbs, 4 tablespoons Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning.
- Add the chicken pieces and shake until well coated with the bread crumb mixture.
- Place the chicken pieces in a single layer in a baking dish that has been well coated with cooking spray.
- Bake for 20 minutes. Turn chicken and bake for another 20 minutes.
- In a small mixing bowl, whisk together the soup and milk Spoon evenly over the top of the chicken.
- Sprinkle lightly with paprika and remaining cheese.
- Return to oven and bake for an additional 20 minutes or until chicken is tender.
- Meanwhile, cook the pasta according to the package directions. Drain well and set aside.
- Remove the chicken from the oven. Remove the chicken pieces from the pan to a plate leaving most of the sauce in the pan. Skim off excess fat if it seems excessive.
- Add the drained pasta to the sauce in the baking pan and toss to coat. Serve the chicken over the pasta and garnish with fresh minced parsley.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Baked Chicken Recipes ...
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- Baked Chicken with Spinach and Artichokes from Diethood
- Baked Sticky Orange Chicken Drumsticks from Sarah's Cucina Bella
- Honey BBQ Baked Chicken Thighs from Dine and Dish
Joycelyn says
Lovely recipe Lana.
Couldn't agree with you more about our Mothers and grandmothers being happy as larks when electric appliances became available as well as convenience foods that made cooking a bit easier for them when they had so many other things to tend to every day.
I grew up in the days of waiting for the ice man to arrive with a big block of ice for our kitchen Ice chest, and the man from the Chinese produce farm who'd come clip clopping down our street with his horse and cart full of fresh veggies our Moms would rush out to buy before he left for the next streets on his route. Also had the coal man, the wood man and sawdust man dropping off the furnace fuel and kitchen stove fuel for the week so yes, some old tried and true recipes our mothers and grandmothers made with convenience foods such as creamed soups, are still being used by this old mother/grandmother/great grandmother with nary a complaint about what I made not being delicious.
So I say pooh to your critics who believe the only way to cook a great meal is their way as they are what we ( me and my elderly granny friends ) refer to as self professed food snobs who'd rather we eat grass and seed based meals instead of a good old home made hearty meal with an addition of a creamed soup every once in a while.
Keep on cooking your way Lana, we're loving it!
Lana Stuart says
Thanks, Joycelyn. I remember the milk man coming every week to our house. Mama would leave a note in the milk box on the porch with her order. We also had an ice house in town for years and years and would go get ice whenever we needed it for churning ice cream. The world is so very different now -- some good, some not so good :-)
Angelina says
Easy & delicious! I have NO "PROBLEM-O" with using a can of soup in a dish, if & when the recipe calls for it, but I use the Heart Healthy version if it's available, to cut down on the sodium & fat. My grandmother used canned soups in some of her dishes, and she lived to the ripe old age of 94. She passed away from old age in her sleep, and never had a sick day, as long as I can remember. Canned soups are NOT poisonous, and the people who claim they would NEVER use them are nutzo. This is a terrific recipe, and is in my recipe box with 5*s.
Lana Stuart says
Thanks, Angelina. The heart healthy soup does work very well in this recipe.
Pat says
Thank you Lana for sharing the recipe. I grew up in the 50’s and 60’s in a little town outside of Fort Worth TX. My Mama loved her convenience foods. Sneaking a can of mushroom soup is a guilty pleasure I sometimes indulge in myself. Sometimes some recipes, especially the older ones, just don’t taste the same without them. As we have gotten older we have tried to move away from processed foods and we do most of the time but nobody’s perfect. Blessings!
Alice Young says
You let 'em HAVE it Lana! This is your blog and you can post what you want! You are not making anybody make this. Let somebody else "clean it up" and post on their own blog! My mom and her sisters were all good cooks, and I was raised in that era as well. We lived "out" - way past the suburbs back then - and mom always kept a few extra cans of "helpers" around to save time. Imagine when "Hamburger Helper" came out - you could do the same for most of them by using a good ole can of soup instead of whatever powdered thing came in the box. And much less expensive. I am always glad to see your posts, reminds me of home. Some of us appreciate what you do!