This creamy chicken baked is a delicious weeknight meal. This recipe is easy to make, and can be prepared in no time. This recipe is great for busy days. The cream sauce makes this a delicious and tender chicken dish. For a quick and easy meal your children will love, serve this dish with your favorite vegetables.



1 can Cream of Chicken Soup (10 ¾ oz., condensed) -or Homemade Condensed Cream of Chicken Soup, the equivalent amount

1 c. Sour Cream

2 ½ to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)

1 can Cream of Mushroom Soup (10 ¾ 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)

½ tsp Onion Powder

Few dashes of Paprika

Salt and Pepper to taste

½ c. Water


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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