If you want to make a wonderful dinner for your family tonight, then this easy and crazy delicious Creamy Chicken Bake is a must-try! I always get rave reviews whenever I serve this chicken bake. It’s one of those recipes that is worth sharing and guarantees a tender, super juicy chicken baked in a luscious cream sauce!
Ingredients
8 ounces can Mushrooms drained (stems and pieces – or use fresh), optional
1 c. Sour Cream
2 1/2 to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Mushroom Soup (10 3/4 oz., condensed ), or make Homemade Condensed Cream Of Mushroom Soup, using an equivalent amount
1 can Cream of Chicken Soup (10 3/4 oz., condensed), or make Homemade Condensed Cream of Chicken Soup, an equivalent amount
1/2 c. Water
Few dashes of Paprika
1 tsp chives (chopped)
1/2 tsp Onion Powder
Salt and Pepper to taste
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.
Step 2: In the prepared baking dish, place the chicken breast in a single layer, then lightly season with salt and pepper.
Step 3: Place the soups, sour cream, onion powder, mushrooms, chives, and water in a medium-sized bowl. Mix well until combined, then evenly pour it over the chicken and sprinkle with paprika.
Step 4: Place the dish on the middle rack of the oven and bake for about an hour until the chicken breast is cooked through, uncovered. It’s done when the internal temperature of the chicken reached 165 to 170 degrees F. Remember the cooking time varies depending on the size of the chicken breasts.
Step 5: When done, remove from the heat and serve the Creamy Chicken Bake with your preferred veggies such as broccoli or green beans and as a side of rice or noodles. Do not forget to top the rice with the creamy sauce for extra goodness. Enjoy!
TIPS:
If desired, you can add extra chives on top after baking.
For this recipe, you can also use leftover cooked turkey/chicken and rotisserie chicken. Simply decrease the cooking time and cook until just the casserole is hot and heated through.
Ingredients
- 8 ounces can Mushrooms drained (stems and pieces – or use fresh), optional
- 1 c. Sour Cream
- 2 1/2 to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)
- 1 can Cream of Mushroom Soup (10 3/4 oz., condensed ), or make Homemade Condensed Cream Of Mushroom Soup, using an equivalent amount
- 1 can Cream of Chicken Soup (10 3/4 oz., condensed), or make Homemade Condensed Cream of Chicken Soup, an equivalent amount
- 1/2 c. Water
- Few dashes of Paprika
- 1 tsp chives (chopped)
- 1/2 tsp Onion Powder
- Salt and Pepper to taste
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.
Step 2: In the prepared baking dish, place the chicken breast in a single layer, then lightly season with salt and pepper.
Step 3: Place the soups, sour cream, onion powder, mushrooms, chives, and water in a medium-sized bowl. Mix well until combined, then evenly pour it over the chicken and sprinkle with paprika.
Step 4: Place the dish on the middle rack of the oven and bake for about an hour until the chicken breast is cooked through, uncovered. It’s done when the internal temperature of the chicken reached 165 to 170 degrees F. Remember the cooking time varies depending on the size of the chicken breasts.
Step 5: When done, remove from the heat and serve the Creamy Chicken Bake with your preferred veggies such as broccoli or green beans and as a side of rice or noodles. Do not forget to top the rice with the creamy sauce for extra goodness. Enjoy!
Notes
If desired, you can add extra chives on top after baking. For this recipe, you can also use leftover cooked turkey/chicken and rotisserie chicken. Simply decrease the cooking time and cook until just the casserole is hot and heated through.
