Today I am sharing a simple chicken bake that makes a wonderful dinner for a busy day, or any day for that matter. It’s mmm, mmm good!
CREAMY CHICKEN BAKE
One of my favorite chicken dishes (READ THE RAVE REVIEWS)! It’s not my favorite because it’s so simple to make…it’s just so darn good! My whole family loves this dish. Chicken is smothered and baked in a delicious cream sauce and baked to tender, juicy perfection. Just a few ingredients and minutes to throw together, this is one dish the whole family will love.
Read rave reviews from people who tried this recipe on Pinterest!
WHAT YOU NEED TO MAKE CREAMY CHICKEN BAKE
Not a fan of canned soups, make them from scratch!
I share links to make your own homemade condensed cream soups in my recipe below.
HOW TO MAKE CREAMY CHICKEN BAKE
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 165-170 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.
PINNABLE IMAGE
MORE AWESOME CHICKEN RECIPE TO TRY (RAVE REVIEWS)
CHICKEN LAZONE (AHHH-MAZING), from South Your Mouth
CREAMY CHEESY CHICKEN SPAGHETTI, aka, The Best Chicken Spaghetti from The Country Cook
FAMOUS BUTTER CHICKEN, from my blog, Sweet Little Bluebird
MAMAW’S CHICKEN& RICE CASSEROLE, from my blog, Sweet Little Bluebird
SMOTHERED CHICKEN CASSEROLE from South Your Mouth
CROCK POT CHICKEN AND GRAVY from The country Cook
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 165-170 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!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
As I was prepping this dish, I realized I didn’t have any cream of chicken, so I added a second cream of mushroom and instead of the 1/2 cup of water, I exchanged with 1/2 cup of chicken broth. Although I havent tried the original recipe, I believe this still turned out wonderful.
Can I do this with Bone IN skinless chicken breasts?
Can you use frozen chicken??
Do i add milk to the soups???
No, Carrie – 🙂
Can this be prepped ahead of time, put in the fridge and then pop it in the oven 10 hours later? I like preparing the morning of or the day before.
Yes, Katie 🙂
I just made this with white rice and broccoli as my sides and ooooh my. It is DELICIOUS!! Also I topped mine with shredded cheddar cheese and it was the perfect touch!
I made this twice now.. I substitute the water with chicken broth as it adds more flavour and I leave out the chives. I also serve it with mashed potatoes. My husband is super picky and he loved it! Thanks for the recipe!
Can it be made without sour cream?
Don’t have sour cream, can I still make it, I’m assuming the sour cream makes it a little thicker
Will omitting the chives cause any major change in taste? It’s the only ingredient I won’t have if I try to make this tonight. Thanks in advance! Looking forward to trying this – my husband and I love mushrooms!
Yes, you can leave out the chives Jenny. Hope you enjoy the recipe!
This was great, my Husband and I are not fans of mushrooms, I added potatoes, we had salad and bread. It was a perfect meal for us. used half can of cream of celery instead of Cream of mushroom.
this recipe is quickly becoming my go to chicken recipe. So good !! I didn’t have breast this time and used thighs, I hope it is just as good.
I’m thinking about making this recipe but my only concern is that when I make Party Chicken with Cream Of Mushroom & Sour Cream that the soup is lumpy should I try to blend it or not
I made this tonight
and whipped up the soup no lumps it is in oven I also put cut chunks potatoes to bake with it as making for 2 of us and smells so good in oven