Simple Chicken Slop

Simple Chicken Slop

Cheyenne 0

"Chicken breasts baked with creamy soup, cheese, milk, salt and pepper. Slop it on and bake, but fear not - nothing sloppy about the taste! Serve over mashed potatoes with a side of corn on the cob, if desired."

Ingredients 30 m {{adjustedServings}} servings 406 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1355 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish.
  3. Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center.
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Reviews 23

  1. 25 Ratings


That's so funny that you call it this, because my family has this same recipe which we call "Chicken with slop on top". We usually serve it on rice and season with New Orleans Creole Seasoning by Tony Chachere. I'd give it five stars because it reminds me of childhood and is a comfort food, but my boyfriend thinks the results are aesthetically unappealing and doesn't like the dish as much.

Nola Garner

My very picky 7 year old absolutely loved this! It was great over mashed potatoes. He's already bugging me to make it again!

Cher B

Served over rice, it was a hit! My husband garbaged down the left-overs first thing the next day!