Recipes » Main Dish Recipes » Baked Parmesan Chicken

Baked Parmesan Chicken

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.
4.7 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
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.  @NevrEnoughThyme https://www.lanascooking.com/baked-parmesan-chicken

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.

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.  @NevrEnoughThyme https://www.lanascooking.com/baked-parmesan-chicken

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

Let’s Go Step-by-Step

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.

Ingredients for coating mix measured into a resealable plastic bag.

In a large resealable bag, combine the bread crumbs, 4 tablespoons Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning.

Chicken pieces covered with coating mix inside a plastic bag.

Add the chicken pieces and shake until well coated with the bread crumb mixture.

Coated chicken pieces ready to cook in a baking dish.

Place the chicken pieces in a single layer in a baking dish that has been well coated with cooking spray.

Chicken pieces in baking dish after cooking for 40 minutes total time.

Bake for 20 minutes. Turn chicken and bake for 20 minutes more.

Chicken pieces in baking dish covered with sauce mixture.

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.

🧾 More Recipes You’ll Like

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.  @NevrEnoughThyme https://www.lanascooking.com/baked-parmesan-chicken

 

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

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.  @NevrEnoughThyme https://www.lanascooking.com/baked-parmesan-chicken

Baked Parmesan Chicken

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.
4.67 from 3 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 643kcal
Author: Lana Stuart

Ingredients

  • 1/2 cup fine dry bread crumbs
  • 6 tbsp grated Parmesan cheese divided
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 3 lbs chicken pieces
  • Cooking spray
  • 10.5 oz can cream of mushroom soup
  • 1/2 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

Feel free to use the low-fat and/or reduced sodium cream of mushroom soup in this recipe. It works just as well!
Use any combination of chicken pieces for a total weight of about 3 pounds. If using breasts, cooking time will be shorter (by approximately 5 minutes). Be sure to check with a meat thermometer for doneness (165 degrees in the thickest part of the chicken). 
Fresh bread crumbs may be used in place of dry.
Any type of long, ribbon pasta can be substituted. Follow the package directions for cooking the pasta of your choice.

Nutrition Information

Serving: 1 | Calories: 643kcal | Carbohydrates: 53g | Protein: 42g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 808mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 3mg

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.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

More Baked Chicken Recipes …

Leave a Reply

Your email address will not be published.

Recipe Rating




24 Comments

  1. 4 stars
    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!

    1. 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 :-)

  2. 5 stars
    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.

  3. 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!

  4. 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!

  5. I’m with you on this one. I have no issues with people eating special diets, especially if it’s a health reason. But I’m so tired of people telling other people what to eat, and not eat. I grew up on sugar, cereal and convenience foods. We also had a garden. It was all about balance. Take shortcuts on the days you’re busy, cook from scratch when you have time. No one made anyone feel bad for their choices. So I’m right there with you.

    I also grew up in the time where opening a can of cream of mushroom soup was normal. Pour over meatballs or chicken, bam, tasty dinner. I love this recipe, takes me back, and that’s a good thing.

    I’m also with you about products. I turn down about 10 to every 1 I take. If I don’t use it personally it doesn’t appear on my blog. I hope most readers know most of us are like that. I’m all about cooking from my heart.

  6. I totally feel the same way you do! We grew up on cream of mushroom soup and cream of whatever soup and everyone around here uses it! We use it all the time but I feel so weird when I post about it because I’m just waiting for people to freak out. I personally LOVE this chicken!

  7. I actually love the taste of many dishes using cream of mushroom soup—but I tend to get puffy from all the sodium. SO, every once in a blue moon, I’ll make an old favorite. And this Parm chicken of your could easily become a new favorite.

  8. I agree with you 100% – everything in moderation. There’s something comforting about the convenience items that I grew up with (cheez whiz spread on a toasted bagel being one of my favorite comforts). This chicken sounds scrumptious!

  9. I’m all about convenience items in times of need, and have specific recipes I make that use cream of whatever soups. Your baked Parmesan chicken looks delicious. There’s no denying it!

  10. I agree with Kimberly! Let’s enjoy it all, in moderation, and use the conveniences available. And, the chicken looks great. You know that’s my favorite protein. Yep.

    Miss P

    1. Right! As long as you’re not overdoing it and you enjoy it, why not have what you like in moderation? That’s my feeling about it anyway. And yes, you would really enjoy this recipe!

  11. I’m with you on the convenience thing. Although I almost exclusively cook from scratch I’ll be the first to admit that there are times when I reach for something convenient. While our family is health-conscious our eating philosophy is also “all things in moderation.” An occasional indulgence is perfectly fine! It’s annoying when people take such militant stances on things, especially in public forums. Two classic examples from Gwyneth Paltrow: “I’d rather smoke crack than eat cheese from a tin” and “I would rather die than let my kid eat Cup-a-Soup.” Seriously? Crack and death are healthier and more desirable than a can of food? Let’s get real, people. Pass me a plate of that chicken, Lana, and I’ll join you for dinner! :)

    1. Thanks for your comment, Kimberly! You cracked me up with the “crack and death” part! I mean, seriously…a can of soup is not worth getting that worked up over.

  12. You tell’em girlfriend…and I’m off to find my recipe for Butter Rum Cake that uses a yellow cake mix that everyone DIES over. :)

    1. I’d love to see that recipe, Barb! You know I’m all for cooking from scratch and using whole ingredients, but I also have so many old recipes that I cherish and enjoy that come from that era when convenience foods were just emerging and being embraced in our moms’ kitchens. As I said, there’s a place for everything in moderation!

      1. It’s on my blog along with an awful, terrible, no good very bad photo…so I’m redoing it. From the looks of it, it must have been one of the first recipes I put online with a photo. So bad. Plus…it is one of those that is so good and so easy it’s just time to share again; I’ll probably do that early December.

        I admit, I most often love to take an old recipe and update it. My take on the Strawberry Pretzel Salad was an example. I replaced the Cool Whip with whipped cream and instead of Jello I made the filling with strawberries thickened with cornstarch. For me that’s fun and lots of readers enjoyed having a new version but it’s not a condemnation of the original; just something that is the result of what I enjoy doing…giving myself a bit of a challenge which I then share with others. Some probably think I’m nuts and well, you know…that might be true. :)