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-sized 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 the middle rack, uncovered, for approximately 1 hour, or until chicken breast is cooked thoroughly and internal temperature reaches *165 degrees f. Cooking time will vary depending on the size of the breasts. *The best way to make sure the chicken is ready is to check the internal temperature.
*This is an old recipe – Today’s safety guidelines have chicken breasts safe at 165 degrees F.
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-sized 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 the middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches *165 degrees F. Cooking time will vary depending on the size of the breasts. *The best way to make sure the chicken is ready is to check the internal temperature. *This is an old recipe – Today’s safety guidelines have chicken breasts safe at 165 degrees F.
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 work 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!
Heidi Muller
I only have 1 can of cream of chicken and 1 can of cream of celery on hand, do you think that would taste ok??
marysweetlittlebluebird
I think it would be good, Heidi! If you have mushrooms in the house, add some! I hope you love the dish!
Heidi Muller
Not a mushroom fan, so I'll skip those. May try the onion soup packet too since a lot of people seem to like that addition. This would also be wonderful with thick-cut pork chops. Making tonight! Thanks for a great dinner idea that looks to be kid-friendly too 🙂
marysweetlittlebluebird
You're so welcome, Heidi! I hope the whole family enjoyed it!
Heidi Muller
Loved it!!
marysweetlittlebluebird
Yay!
Patty Bartel
I made this dish last night for dinner and added some frozen green beans and carrots and it was amazing! The chicken was moist and the sauce was awesome, served it with a side of wild rice. Complete meal with the vegies, rice and chicken! Thanks so much for a new family favourite.
marysweetlittlebluebird
Thank you for stopping by and sharing, Patty! So thrilled you liked the dish! Sorry for the late response, we moved across the country and I am still playing catch up on all my mail! Have a great weekend!
Anonymous
I was looking for an easy dish for company tomorrow. I have most of the ingredients. I'm going to make this!
beemacs
I think this would be good made in your "bubble up" method of using a can of biscuits on the bottom. I wanted to ask you if you had other recipes like that.
Anonymous
And if you add a cup of rice to the mix and increase the water to 1 1/4 cups, and the cooking time to about 90 minuits, it's great also. Works best if the chicken is on the top rather than the bottom. This is a favorite dish in my family and has been for years.
Chrissy
Do you use Minute Rice??
Mary Neumann
I use Uncle Ben’S Wild Rice.
Anonymous
Can you use a crock pot for this recipe? If so, how?
virginia
Do I add a onion If I put the onion soup mix in?
virginia
If I use onion soup mix do I still add the onion?
marysweetlittlebluebird
You could skip the chives if you're using onion soup. If you want, you could add a few on top after baking.
Chantel Mangat
Made this tonight and it was very good. I did add the onion soup mix and it kicked the flavor up a notch. So, if you like the flavor that instant soup gives…by all means add it in. Very tasty and extremely easy!
shaunapc
Did you add the whole packet?
Anonymous
Bet this would be delicious over mashed red skin potatoes too! It's in the oven as I write this…house smells amazing!!
marysweetlittlebluebird
I bet it would be great over mashed potatoes!!!
Brent
Made this for lunch today for me and my son. I added a packet of chicken gravy and rotel tomatoes, and Parmesan cheese. One word…DELICIOUS!!!
marysweetlittlebluebird
So thrilled you two liked it, Brent!!! Thank you for stopping by and letting us all know your tip and sharing!
Anonymous
Can you make this in the Crockpot?
Jmeee
That's my plan! Have you tried yet?
Jmeee
That's my plan
marysweetlittlebluebird
That's a great idea…I might had to try it!
Anonymous
How do you make wild rice?
marysweetlittlebluebird
I buy Uncle Bens's Wild Rice in a box. 🙂
Anonymous
What size cans are the soups?
marysweetlittlebluebird
10 3/4ounces 🙂
Anonymous
I put cheese in mine
Anonymous
I am assuming the chicken is already cooked until I saw your whole breast. Is the chicken cooked first?
marysweetlittlebluebird
The chicken is raw – but you can make it with already cooked chicken, just reduce to cooking time. I actually made this casserole with leftover turkey from Thanksgiving – it was great!
Anonymous
I may add Rotel tomatoes, drain the can first then add it.
Anonymous
Sounds yummy! I thought of that too. 😀
marysweetlittlebluebird
That does sound yummy!
Anonymous
it's in the oven right now – can't wait to try it.
Anonymous
Add envelope of Lipton's Onion Soup Mix and it's perfect!
Anonymous
Yes but you also just added a gram of sodium. Not so healthy anymore. Say goodbye to your kidneys and helloooo to dialysis
Anonymous
I help run a home for the elderly, I am also elderly. So we watch the sodium content very close, we even try to stay away from can soups. However once in a while we do let it slide, but not often we have 10 to 11 patients so if you divide 11 into one dish, but they don't eat much the sodium is not as high as having a whole can of soup. Thank you for this recipe, I have a feeling our patients will love it.
Anonymous
Made this tonight as it seemed quick. As I mixed the soups/etc. I finally stuck my finger in to taste to be sure the mixture had a good flavor, Decided it needed something to kick it up a notch for our taste buds so added 1 envelope of Lipton's Onion Soup Mix. It was perfect! This dish will be on our table for many dinners to come! Thanks for sharing.
marysweetlittlebluebird
Glad you like it! Thanks for the tip!
Anonymous
Do i add water to the soups trying to make right now?
Dona
do you dilute the soup.as directed on the cantor,just use it as is ?
Dona
any thoughts / decision yet ? -sorry for being a pest-looks delicious ! 🙂
Mary Neumann
No liquids are added to the soup, Dona!
Dona
ty so very much ! – can’t wait to try it ! 🙂
Valerie
I finally made this recipe, and it was delicious. I used a little more seasoning than what's on the recipe. I will be making this again.
Valerie
I finally made this recipe, and it was delicious. I used a little more seasoning than what's on the recipe. I will be making this again.
Natalie @ NorthShore Days
Ooh Mary – I've had to save this to my "To Make" list – yum!!!!!
Anonymous
making tonight
Danni@SiloHillFarm
I bet it makes your house smell wonderful too! Pinning to try!
Mel@Mellywood's Mansion
Looks like the perfect dinner recipe yum
Heather @ The Beating Hearth
I love pantry meals. This looks so creamy and delicious, I want a plateful right now!