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!
Cookaye
Made this and it was delicious! I made it exactly as written and it's a keeper! Been looking for a smashing recipe of creamy chicken and this one hits the spot! Thanks for sharing!
Anonymous
I have made this dish, but my recipe calls for 1 tube of ritz crackers crushed with 2 tbls of melted butter spread evenly on top when there is approx 15 – 20 minutes baking time left. Use 2 tubes of ritz crackers if you are using a 9 x 13 pan
Angie Barrett
This would be perfect for tonight! I love the idea of serving it with the rice and broccoli!
Stephie
I love these easy to make meals that use ingredients that are on hand. The idea of cheese on top is great, too! Perfect for weekday meals when I'm exhausted and want something that's quick to put together. And with rice and a vegetable? Awesome!
Anonymous
Can you add cheese on top for the last few minutes of baking?
marysweetlittlebluebird
Sure, cheddar cheese is a wonderful addition!
Anonymous
Can you use frozen chicken?
Shaylei Halling
I am wondering this too…
marysweetlittlebluebird
This recipe would not work with frozen chicken – it would need to be defrosted first.
Anonymous
made this yesterday it was lovely – so simple to make – hubby loved it too x
Valencia Higginbotham
Made this and sprinkled cheese cheese on top. Simply delicious
Anonymous
delicioso!!!!!
Debbie Teichrow
I prepared this dish for my family and they loved it. I added the onion soup mix and left out the mushrooms, onion powder and salt. I didn't need the extra salt or onion powder after adding the soup mix. My son is not a big fan of mushrooms. I served it over garlic mash potatoes and topped it off with extra green onion. Next time I'll add fresh garlic as my family is a big fan of garlic. Thanks for sharing!
Anonymous
Instead of the one can of cream of chicken and one can of cream of mushroom, could you not use 2 can of Cream of Chicken Mushroom (Campbell's). I use it for chicken and rice and also use it in green bean casserole instead of mushroom soup. Love it.
Laura Price
I have a recipe like this from my mom! I am a lover of saving steps (lazy 🙂 )so we actually have increased water and add the rice in on the bottom of the baking tray and put the ingredients in on top. It all bakes up wonderfully and the rice is full of the flavor from the chicken and soup. So yummy! Such an awesome and diverse recipe.
Anonymous
I followed the recipe except added sauteed onions and mushrooms and served it with mashed potatoes. It was SO good! My whole family loved it. It will definitely be added to the rotation!
Maggie Fig
I made this recipe adding the onion soup mix. Like other people have suggested. Must say that is was very flavorful. Next time I will try it the way it was originally intended to be made. Just to see what the difference would be. The family defiantly voted and think its a keeper. Thank you for sharing such an easy and fantastic recipe.
Anna R.
I wrapped the chicken in bacon! It was excellent!
SpicingUpIdaho
I just saw this recipe on Weekend Potluck, and have printed it out, and want to try it in my Pampered Chef baker's stoneware. It looks wonderful!
Marsha Baker
Thanks ever so much for sharing this luscious dish at our Weekend Potluck party. It got our attention and is being featured this week. =D Please come on over and check it out. http://thebetterbaker.blogspot.com/2014/08/austrian-cream-cheese-bars-weekend.html
marysweetlittlebluebird
Thank you so much, Marsha, for the feature! So fun! I hope you have a wonderful weekend!
Anonymous
My mom made a similar recipe but instead of sour cream she used a can of cream of celery soup, and added 1 cup each celery and onion, diced. She reserved 1 cup of the soup mixture, then mixed the rest of it with 1 &1/4 cup raw rice, put it in a pan, arrange the chicken on top, then she poured the cup of reserved soup mixture on top, covered with foil and baked at 325 degrees for 1 hour. Uncover, top with 1/4 c. sliced almonds, bake 30 minutes more. It is delicious! My mom used bone in chicken, but boneless would be fine. Makes a great chicken nd rice in its own gravy.
Anonymous
I use the cream of chicken and the cream of mushroom soups and I put my rice on the bottom and I usually use whole chicken legs. Oh, so good!
Anonymous
If you use the Lipton Onion Soup mix, do you still add the onion powder? Thinking of making this tonight…..
marysweetlittlebluebird
I have not used Lipton soup mix with this recipe, so I can't say how it would taste (changes the recipe completely) – but if you do, I would not use onion powder.
Anonymous
Instead of using water, I was wondering if milk would be good since you do use cream of mushroom & cream of chicken? Get that creamy taste to it.
Brittany Delgado
How many does this recipe serve?
marysweetlittlebluebird
For my family, it serves 4 with a single serving leftover for lunch – so 5!
Leanne Beck
Do you cover this before you put it in the oven?
Leanne Beck
Do you cover this before you put it in the oven?
marysweetlittlebluebird
Hi Leanne! I bake it uncovered.
Anonymous
Is the soup condensed or ready to eat?
marysweetlittlebluebird
Condensed 🙂
stephanie lynn
can you sub out the cream of mushroom for something else maybe 2 cans of cream of chicken my hubby is not a fan of mushrooms
marysweetlittlebluebird
Yes, I would double the cream if chicken soup, Stephanie!