This oven baked 4-ingredient chicken Lombardy is the kind of dish you’d find on a stained recipe card tucked in the back of a grandmother’s recipe box, and in fact, that’s just where this version comes from—dated 1972 in my mother’s looping script. It’s simple as can be, but the mushrooms and cheese make it absolutely unforgettable: tender chicken breasts baked under a creamy sauce, crowned with a tangle of browned mushrooms and a stretchy blanket of melted cheese.
Vintage recipe card and casserole ingredients on a country kitchen table
It’s the sort of comforting, church-supper casserole that carried many a Midwestern family through busy weeknights and Sunday dinners alike, and it still fits our tables today when we want something cozy without a lot of fuss.
Serve this chicken Lombardy straight from the baking dish with a big serving spoon so everyone can get plenty of those mushrooms and the cheesy sauce. It’s wonderful over buttered egg noodles, fluffy white rice, or mashed potatoes to soak up every bit of the creamy juices. Add a simple green side—steamed green beans, a tossed salad with a tangy vinaigrette, or roasted carrots—to balance the richness.
Served chicken Lombardy with noodles and green beans
A basket of warm dinner rolls or crusty bread never goes to waste here, either, especially for sopping up the browned bits from the bottom of the pan.
Oven Baked 4-Ingredient Chicken Lombardy
Servings: 4
Ingredients
4 small boneless, skinless chicken breasts (about 1 1/2 pounds total), patted dry
8 ounces fresh mushrooms, sliced (white button or cremini)
1 (10.5-ounce) can cream of mushroom soup
1 1/2 cups shredded mozzarella cheese (or part-skim, packed lightly)
1/2 teaspoon salt (or to taste, divided)
1/2 teaspoon black pepper (or to taste, divided)
1 tablespoon butter or neutral oil for sautéing the mushrooms
Cooking spray or a little extra butter/oil for greasing the baking dish
Prepared ingredients arranged for chicken Lombardy
Directions
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