My family is raving about this deliciously creamy chicken bake! It is crazy good, super easy to throw together, and guarantee one of the best chicken meal you’ll ever make! Juicy and tender chicken in a scrumptious cream sauce. This amazing dish is a must-try and surely for keeps!
Ingredients
2 1/2 to 3 pounds boneless, skinless chicken breasts (I use 4 large breasts)
1/2 c. water
1 can cream of chicken soup (10 3/4 oz., condensed) or homemade condensed cream of chicken soup
1 can cream of mushroom soup ( 10 3/4 oz., condensed) or homemade condensed cream of mushroom soup
8 ounces can mushroom drained (stems and pieces – or use fresh) – optional
1 c. sour cream
a couple of dashes of paprika
1/2 tsp onion powder
salt & pepper, to taste
1 tsp chives (optional)
How to make Creamy chicken bake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick cooking spray, grease a 9 x 13-inch baking dish or similar size.
Step 2: In the prepared baking dish, place the chicken breast in a single layer and lightly season with salt and pepper.
Step 3: Place the soups, sour cream, onion powder, mushrooms, chives, and water in a medium-size bowl. Mix well until combined. Pour this on top of the chicken and lightly sprinkle it with paprika.
Step 4: Place on the middle rack of the preheated oven and bake for about an hour until completely cooked and the internal temperature of the chicken breast reaches 165 to 170 degrees F.
Step 5: Remove from the oven when done and serve the creamy chicken bake with your preferred vegetables such as broccoli or green beans and with rice and noodles on the side. Do not forget to spoon some of the delicious sauce over the rice/noodles. Enjoy!
Tips:
Feel free to garnish with extra chives if desired.
You can also use cooked turkey/chicken or rotisserie chicken for this recipe. Simply decrease the cooking time.
Ingredients
- 2 1/2 to 3 pounds boneless, skinless chicken breasts (I use 4 large breasts)
- 1/2 c. water
- 1 can cream of chicken soup (10 3/4 oz., condensed) or homemade condensed cream of chicken soup
- 1 can cream of mushroom soup ( 10 3/4 oz., condensed) or homemade condensed cream of mushroom soup
- 8 ounces can mushroom drained (stems and pieces - or use fresh) - optional
- 1 c. sour cream
- a couple of dashes of paprika
- 1/2 tsp onion powder
- salt & pepper, to taste
- 1 tsp chives (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick cooking spray, grease a 9 x 13-inch baking dish or similar size.
Step 2: In the prepared baking dish, place the chicken breast in a single layer and lightly season with salt and pepper.
Step 3: Place the soups, sour cream, onion powder, mushrooms, chives, and water in a medium-size bowl. Mix well until combined. Pour this on top of the chicken and lightly sprinkle it with paprika.
Step 4: Place on the middle rack of the preheated oven and bake for about an hour until completely cooked and the internal temperature of the chicken breast reaches 165 to 170 degrees F.
Step 5: Remove from the oven when done and serve the creamy chicken bake with your preferred vegetables such as broccoli or green beans and with rice and noodles on the side. Do not forget to spoon some of the delicious sauce over the rice/noodles. Enjoy!
Notes
Feel free to garnish with extra chives if desired. You can also use cooked turkey/chicken or rotisserie chicken for this recipe. Simply decrease the cooking time.
