This creamy chicken bake is a wonderful weeknight meal. Super easy to make and ready in a snap. This dish is also an excellent busy day meal. Tender and juicy chicken smothered in a scrumptious cream sauce. Serve this with your favorite veggies for a simple, filling meal that even your little ones will love!
1 can Cream of Chicken Soup (10 3/4 oz., condensed) -or Homemade Condensed Cream of Chicken Soup, the 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 Mushroom Soup (10 3/4 ounces, condensed ) – or Homemade Condensed Cream Of Mushroom Soup, using the equivalent amount
8 ounces can Mushrooms drained (stems and pieces – or use fresh) optional
1 tsp Chives (chopped)
1/2 tsp Onion Powder
Few dashes of Paprika
Salt and Pepper to taste
1/2 c. Water
HOW TO MAKE CREAMY CHICKEN BAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick cooking spray, grease a 9 x 13-inch baking dish or a similar size.
Step 2: In the prepared baking dish, place the chicken breast 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 and evenly pour this on top of the chicken. Then, lightly season with paprika.
Step 4: Place on the middle rack of the preheated oven and bake the chicken breast for about 1 hour until completely cooked and the internal temperature of the chicken breast reaches 165 to 170 degrees.
Step 5: Take the dish out of the oven and serve it right away with your preferred vegetables, such as broccoli or green beans with a side of noodles or rice. Enjoy!
If desired, garnish the dish with extra chives before serving.
For this recipe, you can use leftover cooked turkey/chicken and rotisserie chicken. Decrease the cooking time and bake until hot and heated.
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