Recipe for baked chicken breasts with cream of chicken soup

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!

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! 

More Reviews

More Reviews

WHAT YOU NEED TO MAKE CREAMY CHICKEN BAKE

Boneless skinless chicken breasts, condensed cream of mushroom soup, condensed cream of chicken soup, sour cream, mushrooms (optional, canned or fresh), water, onion powder, chopped chives, paprika, salt and pepper to taste.

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.

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

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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 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!

TIPS

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!

Cheers!

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