Fruited Chicken In Cream
Fruited Chicken In Cream offers a delightful blend of tender chicken breasts with a sweet and savory sauce featuring pineapple, grapes, and mushrooms. This dish is perfect for family dinners or entertaining guests, providing a comforting yet flavorful meal with creamy, fruity notes.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Melt butter in a 13 x 9-inch baking dish.
- Place chicken breast halves in the dish.
- Bake, uncovered, for 45 minutes.
- Drain off excess liquid from the dish.
- Combine cream of chicken soup, drained pineapple tidbits, drained sliced mushrooms, green grapes, and half and half in a bowl, stirring well.
- Spoon the mixture over the chicken breasts.
- Cover the dish with aluminum foil.
- Bake for an additional 15 to 20 minutes until heated through.
Tips & Substitutions
For a twist, consider using coconut milk instead of half and half for a tropical flavor. You can also substitute the chicken breasts with thighs for a juicier result. If you prefer a vegetarian option, mushrooms can be increased while adding more vegetables like bell peppers or zucchini. Ensure the chicken is evenly coated with the mixture for best flavor.
Serving Suggestions
Serve this dish over a bed of fluffy rice or with a side of buttery mashed potatoes to soak up the creamy sauce. A fresh green salad or steamed vegetables can provide a nice balance. This dish pairs beautifully with Chicken Simon And Garfunkel for a complete meal experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F (175°C) for about 20 minutes or until heated thoroughly. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruited Chicken In Cream contains roughly 236 calories, with 5g protein, 9g carbohydrates, and 21g fat. It is an excellent source of vitamin D (131% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts; however, increase the initial baking time to ensure they are cooked through. It's best to thaw them in the refrigerator overnight before using for even cooking and flavor absorption.
What can I substitute for the cream of chicken soup?
If you prefer a homemade option, you can make a simple white sauce using butter, flour, chicken broth, and cream. Alternatively, use cream of mushroom soup for a different flavor profile while still maintaining creaminess.
Can I make this dish ahead of time?
Yes, you can prepare it up to the point of baking. Assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours. Just add extra baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).