This creamy chicken bake is a wonderful dinner perfect for the entire family! An incredibly easy and quick dish that you can throw together using a few simple ingredients. A delicious chicken dinner that is excellent any day or even on busy days.
Ingredients
Homemade Condensed Cream of Chicken Soup, an equivalent amount
1 c. Sour Cream
2 1/2 to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Chicken Soup (10 3/4 oz., condensed) – or make
8 ounces can Mushroom drained (stems and pieces – or use fresh) – optional
1 can Cream of Mushroom Soup (10 3/4 oz., condensed ) – or make Homemade Condensed Cream Of Mushroom Soup, using an equivalent amount
1/2 tsp Onion Powder
1/2 c. Water
1 tsp chives (chopped)
Salt and Pepper to taste
Few dashes of Paprika
HOW TO MAKE CREAMY CHICKEN BAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick cooking spray, grease a 9 x 13-inch dish (or similar size dish).
Step 2: In the prepared baking dish, place the chicken breasts 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-sized bowl. Mix well until combined. Over the chicken, evenly pour the mixture and lightly sprinkle with paprika. Bake on the middle rack of the preheated oven for about 1 hour, uncovered, until the chicken breast is completely cooked and the internal temperature reaches 165 to 170 degrees F. Note that the cooking time of the chicken varies depending on the size.
Step 4: Remove from the oven when done and serve the creamy chicken bake immediately alongside your preferred veggies (such as broccoli or green beans) and rice or noodles. Do not forget to spoon the creamy sauce over the rice/noodles. Enjoy!
TIPS:
If desired, sprinkle with extra chives before serving.
For this recipe, you can also use leftover cooked turkey/chicken and rotisserie chicken. Simply reduce the cooking time.
Ingredients
- Homemade Condensed Cream of Chicken Soup, an equivalent amount
- 1 c. Sour Cream
- 2 1/2 to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)
- 1 can Cream of Chicken Soup (10 3/4 oz., condensed) - or make
- 8 ounces can Mushroom drained (stems and pieces – or use fresh) - optional
- 1 can Cream of Mushroom Soup (10 3/4 oz., condensed ) - or make Homemade Condensed Cream Of Mushroom Soup, using an equivalent amount
- 1/2 tsp Onion Powder
- 1/2 c. Water
- 1 tsp chives (chopped)
- Salt and Pepper to taste
- Few dashes of Paprika
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick cooking spray, grease a 9 x 13-inch dish (or similar size dish).
Step 2: In the prepared baking dish, place the chicken breasts 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-sized bowl. Mix well until combined. Over the chicken, evenly pour the mixture and lightly sprinkle with paprika. Bake on the middle rack of the preheated oven for about 1 hour, uncovered, until the chicken breast is completely cooked and the internal temperature reaches 165 to 170 degrees F. Note that the cooking time of the chicken varies depending on the size.
Step 4: Remove from the oven when done and serve the creamy chicken bake immediately alongside your preferred veggies (such as broccoli or green beans) and rice or noodles. Do not forget to spoon the creamy sauce over the rice/noodles. Enjoy!
