This Creamy Chicken Bake is the perfect comfort food that everyone will love. It’s a simple yet flavorful recipe that’s perfect for busy weeknights or cozy weekends at home. The combination of creamy sauces and tender chicken breasts makes it a crowd-pleaser that will satisfy even the pickiest eaters.
Creamy Chicken Bake is a recipe that holds a special place in my heart. It’s one of my family’s all-time favorites, and we love to enjoy it for dinner on cold and rainy days. My husband, who is not a big fan of chicken, fell in love with this dish at first bite. He always asks for seconds and even takes leftovers for lunch the next day. This recipe has become a staple in our household, and I’m excited to share it with you all.
Why This Creamy Chicken Bake Recipe is a Must-Try
- This recipe is easy to make and requires only a few ingredients.
- It’s a one-pan meal, which means fewer dishes to clean up.
- The combination of cream of chicken and cream of mushroom soup gives the chicken a rich and creamy flavor.
- The addition of chives and paprika adds a pop of color and enhances the overall taste of the dish.
- This recipe is versatile and can be served with your favorite sides, such as rice or vegetables.
Ingredients:
- 1 can (10 ¾ oz., condensed) cream of chicken soup or Homemade Condensed Cream of Chicken Soup, the equivalent amount (305g)
- 1 cup sour cream (225g)
- 2 ½ to 3 pounds boneless skinless chicken breasts (I use 4 large breasts) (1134-1360g)
- 1 can (10 ¾ ounces, condensed) cream of mushroom soup or Homemade Condensed Cream Of Mushroom Soup, using the equivalent amount (305g)
- 8 ounces can mushrooms drained (stems and pieces – or use fresh) optional (227g)
- 1 tsp chopped chives (5g)
- ½ tsp onion powder (2.5g)
- A few dashes of paprika
- Salt and pepper to taste
- ½ cup water (120ml)
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with non-stick cooking spray.
- Season the chicken breasts with salt and pepper and place them in a single layer in the prepared baking dish.
- In a medium-sized bowl, mix together the cream of chicken soup, sour cream, cream of mushroom soup, mushrooms (if using), chives, onion powder, and water until well combined.
- Pour the mixture evenly over the chicken breasts, making sure they are completely covered.
- Lightly sprinkle paprika over the top of the mixture.
- Bake the chicken for about 1 hour or until the internal temperature of the chicken reaches 165 to 170 degrees F (75 degrees C).
- Serve hot with your preferred vegetables and sides.
Creamy Chicken Bake
Ingredients
- 1 can 10 ¾ oz., condensed cream of chicken soup or Homemade Condensed Cream of Chicken Soup, the equivalent amount (305g)
- 1 cup sour cream 225g
- 2 ½ to 3 pounds boneless skinless chicken breasts I use 4 large breasts (1134-1360g)
- 1 can 10 ¾ ounces, condensed cream of mushroom soup or Homemade Condensed Cream Of Mushroom Soup, using the equivalent amount (305g)
- 8 ounces can mushrooms drained stems and pieces – or use fresh optional (227g)
- 1 tsp chopped chives 5g
- ½ tsp onion powder 2.5g
- A few dashes of paprika
- Salt and pepper to taste
- ½ cup water 120ml
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-stick cooking spray.
- Season the chicken breasts with salt and pepper and place them in a single layer in the prepared baking dish.
- In a medium-sized bowl, mix together the cream of chicken soup, sour cream, cream of mushroom soup, mushrooms (if using), chives, onion powder, and water until well combined.
- Pour the mixture evenly over the chicken breasts, making sure they are completely covered.
- Lightly sprinkle paprika over the top of the mixture.
- Bake the chicken for about 1 hour or until the internal temperature of the chicken reaches 165 to 170 degrees F (75 degrees C).
- Serve hot with your preferred vegetables and sides.
