baked chicken with cream of chicken soup recipe

Written ByJenny Smyth Posted on
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The Best baked chicken with cream of chicken soup recipe

I have been making this baked chicken with cream of chicken soup recipe for years, and it’s always a hit with my family. The dish is incredibly easy to prepare and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion.

The cream of chicken soup adds a rich and creamy texture to the dish, while the baked chicken provides a nice crispy exterior and juicy interior. I love how this recipe allows me to use up leftover chicken broth and make the most of my pantry staples.

My kids adore this recipe, and it’s become a staple in our household. Whether I’m serving it as a main course or using it as a topping for salads or wraps, this baked chicken with cream of chicken soup recipe never fails to impress.

In fact, I’ve even made it for our annual family gatherings, and it’s always a crowd-pleaser. The best part?

It’s so easy to customize with your favorite herbs and spices, making it feel like you’re getting a personal chef’s touch without all the fuss. As a busy mom, I appreciate how quick and easy this recipe is to prepare, and my family loves how versatile it is in our meal planning.

The combination of flavors and textures is simply irresistible, and I find myself coming back to this recipe time and time again. One of the reasons I love this recipe is that it’s incredibly adaptable – whether you’re looking for a comforting meal after a long day or want something light and easy for lunch, this baked chicken with cream of chicken soup recipe fits the bill every time.

Baked Chicken with Cream of Chicken Soup

4.6 from 1840 votes

This creamy baked chicken dish uses condensed cream of chicken soup to create a rich, savory sauce that keeps the chicken moist and tender. It is a comforting one-dish meal that pairs perfectly with rice or mashed potatoes.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 375°F.
2Lightly grease a 9×13 inch baking dish with cooking spray or butter.
3In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt until smooth.
4The mixture should be creamy and well combined.
5Place the chicken breasts in the prepared baking dish in a single layer.
6Pour the soup mixture evenly over the chicken, ensuring each piece is fully coated.
7Sprinkle the shredded cheddar cheese over the top of the chicken and sauce.
8In a small bowl, mix the crushed crackers with melted butter, then scatter the crumb mixture evenly over the cheese.
9Bake uncovered for 40 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
10The topping should be golden brown and the sauce bubbling around the edges.
11Remove from the oven and let it rest for 5 minutes before serving.
12The sauce will thicken slightly as it cools.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 890mg🌾Total Carbs: 16g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a lighter version, use low-fat cream of chicken soup and reduced-fat cheese. You can also add steamed broccoli or green beans to the dish during the last 15 minutes of baking for a complete meal.

Watch Video Of How Baked Chicken with Cream of Chicken Soup Works

This baked chicken with cream of chicken soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something light and easy for lunch. One of my favorite things about this dish is how easily it reheats – simply place any leftovers in the microwave or oven until warmed through.

For serving ideas, consider pairing it with roasted vegetables like carrots or broccoli, or serving over rice or noodles. And don’t forget about storage options: leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.

❓ Frequently Asked Questions About Baked Chicken with Cream of Chicken Soup

Q: What type of chicken should I use for this recipe?

You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer white meat, go with breasts; if you prefer dark meat, choose thighs.

Q: Can I substitute other types of soup for the cream of chicken soup?

While cream of chicken soup is the traditional choice for this recipe, you can experiment with other flavors like cream of mushroom or celery soup if you prefer.

Q: How do I ensure my baked chicken stays moist?

To prevent drying out your baked chicken, make sure to keep an eye on its temperature while it’s baking in the oven – aim for an internal temperature of 165°F (74°C). Also, don’t overbake the dish; check on it frequently until the chicken is cooked through but still juicy.

Q: Can I make this recipe ahead of time?

Yes! This baked chicken with cream of chicken soup recipe can be prepared ahead of time by assembling all the ingredients before baking – simply store them in an airtight container in the fridge until you’re ready to bake.

Q: Is there any way to reduce calories in this recipe?

If you’re watching your calorie intake, consider reducing the amount of butter used in the recipe or substituting low-fat cream of chicken soup instead.

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