The Best baked chicken and cream of chicken recipe
I love this baked chicken and cream of chicken recipe because it’s a classic comfort food dish that’s easy to make and always a crowd-pleaser. My family and I have been enjoying this recipe for years, and it’s perfect for any occasion – whether it’s a weeknight dinner or a special occasion like holidays or family gatherings.
The dish has its roots in traditional American cuisine, and it’s a staple in many homes across the country. When I first started making this recipe, I was amazed at how simple yet flavorful it was.
The combination of tender chicken, creamy sauce, and crunchy breadcrumbs is a match made in heaven. I’ve made this recipe countless times, and it never fails to impress my family and friends.
The best part is that it’s incredibly versatile – you can serve it as is, or add your favorite vegetables or herbs to make it more interesting. My kids love helping me in the kitchen, and they’re always eager to get involved in making this dish.
It’s also a great way to get some extra nutrients into our diet, as the chicken provides lean protein and the cream adds some healthy fats. Plus, it’s so easy to customize to suit your tastes – whether you prefer a lighter or creamier sauce, or want to add some extra flavor with herbs or spices.
Baked Chicken and Cream of Chicken Casserole
4.7 from 1858 votes
This comforting casserole features tender baked chicken breasts enveloped in a rich, creamy sauce made from condensed cream of chicken soup. It is a simple, hearty meal that comes together quickly and is perfect for a weeknight dinner.
2Pat the chicken breasts dry with paper towels and rub them with olive oil, garlic powder, onion powder, paprika, salt, and black pepper on both sides.
3Place the seasoned chicken breasts in a single layer in the 9×13 inch baking dish.
4In a separate mixing bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, cheddar cheese, Parmesan cheese, dried thyme, and garlic powder until the mixture is smooth and well combined.
5Pour the cream sauce evenly over the chicken breasts, making sure each piece is fully coated.
6In a small bowl, mix the crushed crackers with the melted butter until the crumbs are evenly moistened.
7Sprinkle the buttered cracker crumbs over the top of the casserole, covering the sauce and chicken evenly.
8Cover the baking dish tightly with aluminum foil.
9Bake the covered casserole for 30 minutes.
10Then, remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the topping is golden brown and bubbly.
11Remove the dish from the oven and let it rest for 5 minutes before serving.
12Garnish with chopped fresh parsley if desired, and serve hot.
For a lighter version, you can use low-fat cream of chicken soup and reduced-fat sour cream. If you prefer a crispier topping, broil the casserole for the last 2 minutes, watching closely to prevent burning. Serve with rice, mashed potatoes, or a green salad to complete the meal.
Watch Video Of How Baked Chicken and Cream of Chicken Casserole Works
This baked chicken and cream of chicken recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like holidays or family gatherings.
One of my favorite things about this recipe is that it’s so easy to reheat – simply pop it in the oven at 350°F (180°C) for about 20-25 minutes until warmed through, or microwave individual portions for 30-60 seconds until hot and bubbly.
❓ Frequently Asked Questions About Baked Chicken and Cream of Chicken Casserole
What type of chicken should I use for this recipe?
You can use either boneless or bone-in chicken breasts for this recipe. Boneless breasts are easier to work with and will yield a more uniform texture, while bone-in breasts will result in a more rustic presentation with more pronounced flavors.
Can I use low-fat cream instead of heavy cream?
Yes, you can use low-fat cream as a substitute for heavy cream in this recipe. However, keep in mind that the flavor and texture may be slightly different due to the reduced fat content.
How do I ensure the breadcrumbs stay crunchy?
To prevent the breadcrumbs from becoming soggy, make sure they’re evenly coated with melted butter before sprinkling them over the top of the chicken mixture. This will help them stay crispy throughout the baking process.
Can I prepare this recipe ahead of time?
Yes, you can prepare the chicken mixture up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it. Simply thaw it overnight in the fridge before baking as instructed.
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