Cream of Chicken Breasts84 Reviews
“This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.” - by Pat Johnson
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish and season to taste.
- Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Amount Per Serving (4 total)
- 237 cal
- 7.4 g
- 9.1 g
Based on a 2,000 calorie diet
Reviews (84)Rate This Recipe
"This is one of our family's new favorite meals. I use a can of the cream of chicken & mushroom soup. I also spray a frying pan w/ Pam, season the chicken and quickly cook the chicken about 2-3 minu..." See moretes on each side to help cut down on the oven time. (only needs about 30 minutes in the oven) Oh my! It tastes great. Thanks for this recipe. Even though I didn't follow exactly as you said, it's a nice place to start."
"I give it 5 stars because my 4 picky children all LOVE it. It is very easy and the chicken is very tender. I start by stabbing the chicken breasts with a fork over and over to allow the soup mixture t..." See moreo soak in and I also season with salt, pepper and Lowrys Chicken Seasoning. Im acually cooking it right now! Ill take a picture and post it when its done"
"Very tasty, VERY quick & easy, which is the best part. Used 1 can each of cream of chicken & cream of celery, used water instead of milk. Seasoned chicken with seasoned salt & garlic powder. Put rice..." See more in bottom, mixed with part of soup mixture, then layer of fresh mushrooms, then chicken and rest of soup on top. Covered & baked. Family loved it. Left me time to work on the next night's dinner!"
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