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!
Theresa
never mind. I clearly didn’t read it properly
Theresa
Is that temperature correct, because it sounds really low, especially if you’re only cooking it for an hour?
Darcy
Have you ever used boneless skinlless chicken thighs instead of breasts? Just trying to figure out cook time. I have everything else but breasts.
LL
Made this recipe tonight. Initially I was skeptical and I didn’t have sour cream but let me go on record as saying this chicken is delicious!!! Will definitely bake again.
Vicki
Really easy and family pleasing recipe. Served over rice with broccoli/cauliflower on the side.
Carol
Looks delicious, but i just dont like those cream canned soups. Is there another option?
Mary Neumann
Yes, Carol – If you see above in the ingredients, I share links to make your own homemade soup.
Marilyn Jones
Mary I made this today in my slow cooker. I added fresh mushrooms and frozen peas plus everything else you suggested and cooked on high for 4 hours then served on a bed of mashed potatoes, fussy husband loved it and will definitely be making again, thank you😋
Joan
Marilyn
How long in the slow cooker and was the chicken frozen
Tania
Hi there this looks amazing so will be making tonight.
Has anyone tried it with cooked short pasta mixed in?
Danielle
This is so yummy! I have made it several times. I also bring it to friends that need a meal because of surgery or they are sick. They always say it is delicious. Thank you so much for sharing this meal!
Abby
Can you use chicken tenders
Abby
Can I use chicken tenders instead of breast and would I cut the time half
Mary Neumann
Yes!
Anonymous
I would not add onion soup mix because that adds chemicals. The recipe is great the way it is. By the way, I purchased condensed mushroom and chicken soup from the health food store.
Anonymous
How can I cut this recipe in half, please?
Katie
Take all of the measurements the author listed and cut them in half.
Mary
My families favorite dish!!! Very good. I added the onion soup to mine too. Thank you for this recipe.
Anonymous
I used cream of celery in place of cream of mushroom and added in some ranch seasoning. Used green onions instead of chives just because that's what I had. Delicious! Thank you!
Kryss Hess
I adapted this for dinner for two tonight since it's just my husband and I. I used 2 chicken breasts, just one can of cream of chicken, left the mushrooms out. I added garlic and some chicken seasoning as well as some fresh spinach to sub for the lack of mushrooms. I then baked for 40 min and it was just perfect!
Katrina Clevenger
My husband is allergic to mushrooms so what could I use in place of the cream of mushroom soup
Wendy Adams
I want to make this recipe tomorrow. Would 6 chicken breasts be enough to have enough left over for 4 people or do I need 8 breasts? Also, would I have to increase the amount of soup and sour cream? Would like to stretch this meal to 2 days.
Lesia Pruitt
I would make 2 dishes of this with 4 breasts in each. I also have 4 people so this is what I plan to do.
Cj
Just made this tonight, and all loved it. Thanks so much for posting your recipe.
Ali Gilbert
We tried this recipe tonight and loved it. Will be making it again for sure. Thanks for sharing it 🙂
Melissa Lambert
I made this for dinner last night. I forgot to buy the chives so I just left them out and this was still delicious. I served it with rice and green beans. Very tasty, plenty of left overs and my picky 4 year old even liked it! Guess what I'm having for lunch today?!
Cynthia
looks delicious I added potatoes and spinach to the recipe… Will see how it turns out when it is done…
Anonymous
This looks yummy and easy! But I have one question, instead of using 4 breasts, can I buy two breasts and cut them in half? That's what me and my husband do to save money.
Candy
I’m sure you could. It would give you more sauce for potatos or over rice. Previous reply said less cooking time for less chicken. Maybe just use one can of soup.
Kimberly Robinson
This was delicious!! Made just as is. My mom used to make something similar so it was a hit!! I think the onion soup would've been too much. Will me be making this again !!
Anonymous
Decided to try this in the crockpot and it came out yummy! The chicken was soft but wasnt falling apart. Cooked it on low for about 10 hours. Probably could have cooked it less but that's just when everyone got home to eat it. It was really easy too. Just dumped everything in and went to work!
Sherry
I have everything I need except for the sour cream. What can I use for a substitute?
tanya
did you ever make this without the sour cream? i’m in the same boat but i don’t see that you ever got an answer. thanks!
Lindsey
My husband doesn’t like sour cream. I leave it out and it’s still delicious.