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.
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
- 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
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!
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.
Thanks so much for stopping by!
Hi great dinner I added bacon and leek to mine and I used chicken tenderloins
Do you the nutritional value for this recipe?
Delicious as is! I have found when I use Campbell’s Soups they are sufficiently seasoned, enough so that I never add extra salt. Of course, I always brine any of my meat, so it is already salty enough. I think adding onion soup mix to it would make it even more salty. So, I say, it good as is! Thanks!
My 9 year old made this dinner (that easy) and it was delicious! She used fresh sautéed mushrooms rather than a can. We served it w. Sautéed broccoli and mashed potatoes. This would be the perfect dinner on a busy work day. Just make in the morning and stick in the fridge w. Some foil on top, then slip in the oven an hr before you are ready to eat! Thanks so much
So wonderful! Do not add any salt. There is enough in the soup and that is coming from a lover of salt! Hubby said “wow this gravy is delicious!” I used milk instead of water and a Tbsp of Mayo instead of sour cream (out of sour cream). Placed onions crisps on top and broiled for two minutes once done! Enjoyed will make again.
Can you cook it in a crock pot thank you
I am trying this recipe for the first time it sounded just what I Needed to use with my Paprikash noodles . I did not have mushrooms on hand but added real onions and cream of celery soup. It sounded delicious . Was wondering if it can be frozen . I also am from. Flint really I grew up on the North End in the Beecher area. I worked at AC after retirement we moved to SW Florida
What about using chicken thighs. Would the cook time be the same?