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Baked Chicken with Cream of Chicken Soup Recipe

This baked chicken with cream of chicken soup recipe is an easy and comforting dish. Juicy chicken is baked in a creamy sauce, perfect for pairing with rice or mashed potatoes.
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Equipment

  • Baking dish (9x13-inch)
  • Mixing bowl
  • Optional: skillet for searing

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 1 can 10.5 oz cream of chicken soup
  • 1/2 cup milk or heavy cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup shredded cheddar cheese optional
  • 1 tablespoon olive oil optional, for searing
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

  • Preheat the oven:
  • Preheat your oven to 375°F (190°C).
  • Prepare the chicken:
  • Season the chicken breasts with salt, pepper, garlic powder, and onion powder. If desired, sear the chicken in a skillet with olive oil for 2–3 minutes per side to lock in the flavor.
  • Make the sauce:
  • In a mixing bowl, whisk together the cream of chicken soup and milk or heavy cream until smooth.
  • Assemble the dish:
  • Place the chicken in a baking dish in a single layer. Pour the soup mixture over the chicken, ensuring it’s evenly coated.
  • Add cheese (optional):
  • If desired, sprinkle shredded cheddar cheese on top of the chicken.
  • Bake:
  • Cover the baking dish with aluminum foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the sauce is bubbling.
  • Serve:
  • Garnish with fresh parsley and serve hot with rice, mashed potatoes, or your favorite vegetables.