Introduction

This creamy chicken bake is a comforting and easy-to-make dish perfect for weeknight dinners. Tender chicken breasts are baked in a rich, savory sauce of mushroom and chicken soup mixed with sour cream and herbs. It’s a simple recipe that delivers big flavor with minimal effort.

Ingredients

4 large chicken breasts
1 can (10 ¾ oz.) condensed cream of mushroom soup
1 can (10 ¾ oz.) condensed cream of chicken soup
1 cup sour cream
1 can (8 oz.) mushrooms (stems and pieces), drained
½ cup water
½ tsp onion powder
1 tsp chopped chives
½ tsp paprika
½ tsp salt
½ tsp pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Lightly grease a 9×13 inch baking pan with non-stick cooking spray. Place the chicken breasts in the pan and sprinkle both sides with salt and pepper.
Step 3: In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, drained mushrooms, water, onion powder, and chopped chives. Stir until well mixed.
Step 4: Spoon the soup mixture evenly over the chicken breasts in the baking pan. Sprinkle the top with paprika for added color and flavor.
Step 5: Bake in the preheated oven for about 1 hour, or until the chicken is cooked through and the creamy topping is lightly browned. Use a cooking thermometer to check the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Remove from oven and let rest briefly before serving. Enjoy with your favorite side dish such as rice, mashed potatoes, or steamed vegetables.

Tips & Variations

For extra flavor, add a teaspoon of garlic powder or fresh minced garlic to the soup mixture.
Substitute Greek yogurt for sour cream to lighten the dish without losing creaminess.
Try adding a handful of shredded cheese on top during the last 10 minutes of baking for a cheesy crust.
You can swap fresh mushrooms for canned if you prefer a different texture or flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts before baking to ensure even cooking and to reach the safe internal temperature.

Is it necessary to use both cream of mushroom and cream of chicken soups?

Using both adds depth of flavor. However, you can use just one type if preferred—cream of mushroom will give a more earthy taste, while cream of chicken is milder and creamier.