Variations & Tips
For extra flavor while staying close to Aunt Mary’s simple style, you can sprinkle a little black pepper, garlic powder, or dried parsley over the chicken before adding the soup—consider these pantry “pinches” rather than extra ingredients. If you want to keep it strictly low carb, look for a reduced-carb or “healthy request” cream of chicken soup, or use a cream of mushroom soup instead for a slightly earthier taste. Mozzarella keeps the dish mild and creamy, but you can swap in part of the cheese for shredded Monterey Jack or provolone for a different flavor while keeping the same texture. If your chicken breasts are very thick, you can slice them horizontally into cutlets so they cook more evenly and soak up more sauce. Leftovers reheat nicely in the oven, covered with foil, at 325°F until warmed through; the sauce often tastes even better the next day. To stretch the dish for a bigger potluck crowd, cut the cooked chicken into chunks right in the baking dish and toss it with the sauce and cheese before serving so everyone can take a spoonful alongside their other casseroles.
Pages: 1 2
