A can of cream of chicken soup turns plain chicken into a delicious weeknight comfort food with this easy cream of chicken bake. When Michigan’s weather feels like it’s straight out of Frozen, I turn to hearty classics like this chicken casserole, made with condensed soup and topped with ham and cheese, to warm up and fight the chill.
EQUIPMENT
- 9×13 baking dish
- Medium sauté pan for browning chicken and onions
- Tongs for flipping chicken
- Spatula for serving
INGREDIENTS
- 3 boneless, skinless chicken breasts, split into 6-7 pieces
- 1/2 cup unbleached flour
- 1/2 yellow onion, diced
- 1 tablespoon butter
- 1 pound black forest ham, diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano (divided)
- 1 teaspoon garlic powder (divided)
- 1/2 cup milk
- 4 ounces triple cheddar cheese blend
- 1 tablespoon olive oil
INSTRUCTIONS
- Preheat the oven to 375°F.
- Dice the ham and set it aside in a bowl.
- In a medium sauté pan, melt butter and sauté the diced onions until they turn light brown. Remove the onions from the pan and set them aside.
- On a plate, combine flour, garlic powder, and oregano. Slice the chicken breasts into 6-7 pieces.
- Add olive oil to the same pan used for the onions. Dredge the chicken in the flour mixture and brown it in the pan for 2-3 minutes on each side.
- Transfer the browned chicken to a greased 9×13 baking dish.
- In a bowl, combine the cream of chicken soup, milk, garlic powder, oregano, and Dijon mustard. Stir until well combined.
- Pour the soup mixture over the chicken in the baking dish. Top with sautéed onions and diced ham. Do not add cheese at this stage.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the dish from the oven and sprinkle the cheese blend on top.
- Return the dish to the oven, uncovered, and bake for an additional 15 minutes. Enjoy!
NOTES
- Browning the chicken before adding it to the casserole helps prevent excess liquid during baking. The chicken doesn’t need to be cooked through; just brown it on both sides.
- If you skip browning, add an extra 15 minutes to the baking time.
- To store leftovers: Place them in a covered container and refrigerate for up to 3 days. To reheat, add 1/2 cup of chicken broth, cover, and bake at 375°F for 12 minutes.
