baked cream of chicken recipe

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

I am absolutely in love with this baked cream of chicken recipe. It’s a classic dish that never fails to impress my family and friends. The first time I made it, I was a bit skeptical, but one bite and I was hooked.

The creamy sauce, the tender chicken, and the crunchy topping all come together to create a truly delicious meal. My kids love it when I serve it for dinner, and my husband requests it for special occasions. I’ve even served it at potlucks and parties, and everyone always raves about it.

The best part is that it’s incredibly easy to make, requiring just a few simple ingredients and some basic cooking techniques. I’ve been making this recipe for years now, and it never gets old. In fact, I think it’s one of the most comforting meals you can have on a cold winter night or after a long day at work.

There’s just something about the combination of flavors and textures that makes you feel all warm and fuzzy inside. And the best part is that it’s actually pretty good for you too – the chicken provides lean protein, while the veggies add fiber and nutrients. So go ahead, give this recipe a try – I promise you won’t be disappointed!

It’s a staple in our household, and I’m sure it will become one in yours too.

Baked Cream of Chicken

Baked Cream of Chicken

4.9 from 1408 votes

A comforting and creamy baked chicken dish with a golden, bubbly topping. This easy recipe uses simple ingredients for a satisfying weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder

For the Cream Sauce

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon paprika

For the Topping

1/2 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Season the chicken breasts evenly with salt, pepper, and garlic powder.
3In a large skillet over medium heat, melt 2 tablespoons of butter.
4Add the diced onion and cook until softened, about 4 minutes, stirring occasionally.
5Add the minced garlic and cook for 1 minute until fragrant.
6Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook the raw flour taste.
7Slowly whisk in the chicken broth and heavy cream, then bring the sauce to a gentle simmer.
8Cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
9Remove the skillet from the heat and stir in the sour cream, Parmesan cheese, dried thyme, and paprika until smooth.
10Taste and adjust seasoning with additional salt and pepper if needed.
11Place the seasoned chicken breasts in a single layer in the baking dish.
12Pour the cream sauce evenly over the chicken, making sure each piece is well coated.
13In a small bowl, mix the crushed crackers with 2 tablespoons of melted butter.
14Sprinkle this topping evenly over the sauced chicken.
15Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
16The topping should be golden brown and the sauce bubbly around the edges.
17Let the dish rest for 5 minutes before serving.

🔧Equipment

9×13 inch baking dish
Large skillet
Mixing bowl
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 130mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Baked Cream of Chicken Works

This baked cream of chicken recipe is always a good idea – whether you’re looking for a comforting meal after a long day or a show-stopping dish for your next family gathering.

One thing is certain: once you taste this creamy goodness, you’ll be hooked!

And don’t worry about leftovers – just reheat them in the oven or microwave until warm and enjoy as a quick snack or side dish later on.

❓ Frequently Asked Questions About Baked Cream of Chicken

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

A: You can use either boneless or bone-in chicken breasts for this recipe. If you’re using boneless breasts, make sure to pound them thin so they cook evenly.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the cream sauce ahead of time by making the roux and then refrigerating or freezing it until you’re ready to assemble the casserole.

Q: How do I ensure my casserole doesn’t get too brown on top?

A: To prevent over-browning, cover the casserole with foil during the last 30 minutes of baking. This will also help retain moisture in the dish.

Q: Can I substitute other vegetables for the carrots and celery?

A: While carrots and celery are traditional ingredients in cream of chicken recipes, feel free to experiment with other vegetables like peas, corn, or zucchini if you prefer.

Q: How do I store leftovers?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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