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!
Sarah
I do not have sour cream. What can I use in its place?
Cheryl Chadwick
Made this tonight. It was wonderful. Very tasty. Boyfriend wants the leftovers for dinner tomorrow. I didn’t have the onion powder or chives, so I substituted sliced vidalia onions which I sprinkled on top of the chicken breasts before topping with the soup mixture. Also added a spoonful of minced garlic to the soup mixture. Will definitely make this again. Thanks!
Stephanie Tennant
Can I use chicken thighs and drumsticks on leave the bone in?
Danielle Mangue
This was an amazing dish!!! I added a generic brand of onion soup mix to the cream and it was yummy
Dawn @ The Kitchen and a Latte
This looks so good 🙂 I think I will have to adapt this to my casserole crock tho for the first time making it. We are in an excessive heat warning for a few days so I am not planning on turning the oven on. I think I could do it as written for about 2 and a half to 3 hours in my crock. It puts off a little bit of heat, but nothing like my oven would!
Myrna
I’ve never used condensed soup in a casserole before. When you mix it, do you add water to the mix?
Mary Neumann
Hi Myrna – Only 1/2 cup of water for this recipe. “In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water.”
Myrna
Thank you. I’m about to prepare this for tonight’s supper.
Jen H.
So easy & so very good! The only thing I did differently was use smoked paprika since we all appreciate the flavor of it. We love that the chicken doesn’t dry out since it’s smothered in this creamy sauce. Definitely a big hit in our house! 👍
Margaret
Chicken only needs to cook to 165 degrees. Any higher risks drying out the chicken.
Donna
Can this be made ahead and froze for a later time? I’m having surgery and want something easy to pull out of freezer and throw in oven.
sabrina e gonzalez
Can you use 2 cans of cream of chicken? I dont have cream of mushroom on hand. Thanks!
Mary Neumann
yes!
Renee
Would this work in the slow-cooker?
Michael
Sour cream is one of those ingredients that when mixed with cream soups you can’t taste.
My husband hates sour cream also.
If he only knew alot of the things i cook has sour cream in them. He eats it every time. I put sour cream in my mashed potatoes and he loves them. He asked me what did you put in them to make them so good. I told him its a secert. Lol!!!
Kim
We love this. My grandchildren are grandchildren are extremely picky. None of us like mushrooms, so I substituted it with cream of celery. It’s a big hit. We love it & it’s so easy to make. Thank you for sharing
ED Scipione
I really enjoyed this recipe . Thank you so much for posting it. It was quick, easy and so tasty.
Tanya's
So this was a hit!!!! I never comment ever on recipes I try but I have to on this because although I haven’t tried it yet the reaction was so worth having to post. Lol my daughter ( who hates everything ) sat and ate it silently and gave me a thumbs up. My husband who loves anything was quiet and sucked the plate. 😂😂😂😂 So out of amusement I had to ask. ” Was it good?” Them both ” yes a keeper” so thank you in all aspects, for the amusement, entertainment and def watching them enjoy this.
Tammi Peck
I didn’t add mushrooms because we had them last night. I used chicken broth instead of water and I also added itailian seasoning, onion powder, scallion, garlic powder, and parsley. It’s in the oven now and I plan on cooking some noodles to put the sauce over. I haven’t figured out the veggie yet…probably green beans.
Lloyd Bowman
Have you tried covering the chicken with Swiss cheese slices and then pour the soup mixture on mixture on top of that, and then bake?
Terri B
I prepared the dish exactly as presented and it was scrumptious! We served over egg noodles with a side of broccoli. Will definitely serve again!
Connie
I love this recipe!😋 it’s delicious served on rice!
Kimberly Garza
What can I use instead of sour cream? My boyfriend hates sour cream. And I don’t like yogurt
Tammi Peck
You could probably leave the sour cream out. I think if you just put it in when he’s not around he won’t know it’s in there because theres other flavors going on in it.
Joanna Mackintosh
This is the second time I’ve made this – New Year’s Eve for a crowd and Burns Night for a smaller crowd – love it! For the Burns Night one I stuffed chicken thighs with haggis and continued as normal (always use thighs rather than breast anyway) and it was truly delicious. Thank you.
vonna mathis
this is the second time i made this recipe and my husband loves it. he usually just says its ok when i make a new recipe but he actually said this was very good more than once. so thank you for it. i followed it exactly the way you made it and was perfect
Michelle
I just put this chicken in the oven. The house already smells sooo good. Looks like this one will be a keeper. Thanks so much
Marie Moore
We loved this dish! It looked beautiful and tasted wonderful. It is definitely a keeper. Thanks so much! Marie
Linda
This is one of my favorite recipes. Over time, I have adapted it to our family’s tastes by:
I add 2-3 shakes or about 1/8 tsp of dry mustard powder to the soups and seasoning mix. I also sauté sliced portobello mushrooms instead of canned. I also add 1-2 teaspoons of Lipton dry onion mix and a teaspoon of worcestershire sauce to the soup mix. Either way, original or kicked up, this recipe is easy and oh so good!
Michelle Mallette
I just made this dish with rice for my husband and I and we are rather impressed. The taste is delicious, easy to make. Definitely a winning recipe to be used again and again in our home. Thank you.