Today I am sharing a simple chicken bake that makes a wonderful dinner for a busy day. Any day for that matter. It’s mmm, mmm good, one of my favorite chicken dishes. It’s not my favorite just because it’s so simple to make…it’s so darn good too. My whole family loves this casserole.
Read rave reviews from people who tried this recipe on Pinterest!
Note: Not a fan of canned soups? I share links to homemade condensed soup recipes below.
Pinnable Image
Creamy Chicken Bake
Ingredients
- 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
- 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
- 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
- 1 Cup Sour Cream
- 8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
- 1/2 Cup Water
- 1/2 teaspoon Onion Powder
- 1 teaspoon Chives (chopped)
- Few dashes of Paprika
- Salt and Pepper to taste
Directions
Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9×13 baking dish or similar size.
Place chicken breast in baking dish in a single layer – lightly salt and pepper.
In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika.
Bake on middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature.
When ready, serve with your favorite veggie, like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!
TIPS
Add additional chives on top after baking.
Leftover cooked turkey/chicken and rotisserie chicken works great with this recipe. Just reduce the cooking time – it’s ready once the casserole is hot and heated through. Serve with a side of veggies and rice.
Some readers have left comments below, stating they adapted this recipe by adding Lipton onion soup mix – I have never used onion soup mix with this dish. I love this recipe the original way, as is. Adding the onion soup mix got mixed reviews.
Sharing this recipe at Weekend Potluck.
Thanks so much for stopping by!
I didn’t add mushrooms because we had them last night. I used chicken broth instead of water and I also added itailian seasoning, onion powder, scallion, garlic powder, and parsley. It’s in the oven now and I plan on cooking some noodles to put the sauce over. I haven’t figured out the veggie yet…probably green beans.
Have you tried covering the chicken with Swiss cheese slices and then pour the soup mixture on mixture on top of that, and then bake?
I love this recipe!😋 it’s delicious served on rice!
What can I use instead of sour cream? My boyfriend hates sour cream. And I don’t like yogurt
You could probably leave the sour cream out. I think if you just put it in when he’s not around he won’t know it’s in there because theres other flavors going on in it.
This is the second time I’ve made this – New Year’s Eve for a crowd and Burns Night for a smaller crowd – love it! For the Burns Night one I stuffed chicken thighs with haggis and continued as normal (always use thighs rather than breast anyway) and it was truly delicious. Thank you.
this is the second time i made this recipe and my husband loves it. he usually just says its ok when i make a new recipe but he actually said this was very good more than once. so thank you for it. i followed it exactly the way you made it and was perfect
I just put this chicken in the oven. The house already smells sooo good. Looks like this one will be a keeper. Thanks so much
We loved this dish! It looked beautiful and tasted wonderful. It is definitely a keeper. Thanks so much! Marie
This is one of my favorite recipes. Over time, I have adapted it to our family’s tastes by:
I add 2-3 shakes or about 1/8 tsp of dry mustard powder to the soups and seasoning mix. I also sauté sliced portobello mushrooms instead of canned. I also add 1-2 teaspoons of Lipton dry onion mix and a teaspoon of worcestershire sauce to the soup mix. Either way, original or kicked up, this recipe is easy and oh so good!
I just made this dish with rice for my husband and I and we are rather impressed. The taste is delicious, easy to make. Definitely a winning recipe to be used again and again in our home. Thank you.