Today, I’m sharing an easy chicken bake that’s perfect for a busy day—or any day! It’s absolutely delicious!
INGREDIENTS
- 2 1/2 to 3 lbs boneless, skinless chicken breasts (about 4 large breasts)
- 1 can (10 3/4 oz) condensed cream of mushroom soup (or homemade equivalent)
- 1 can (10 3/4 oz) condensed cream of chicken soup (or homemade equivalent)
- 1 cup sour cream
- 1/2 cup water
- 8 oz can mushrooms, drained (stems and pieces) or fresh, optional
- 1/2 teaspoon onion powder
- 1 teaspoon chopped chives
- A few dashes of paprika
- Salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick spray.
- Prepare the chicken – Place chicken breasts in a single layer in the dish and season lightly with salt and pepper.
- Make the sauce – In a medium bowl, mix together the soups, sour cream, water, onion powder, mushrooms, and chives.
- Assemble – Evenly pour the sauce mixture over the chicken and lightly sprinkle with paprika.
- Bake uncovered on the middle rack for about 1 hour, or until the internal temperature of the chicken reaches 165–170°F. Cooking time may vary based on the size of the chicken breasts.
- Serve hot with your favorite veggie, such as broccoli or green beans, and a side of rice or noodles. Don’t forget to spoon some of the creamy sauce over your rice or noodles for extra flavor!
TIPS & VARIATIONS
✔️ Sprinkle additional chives on top after baking for extra freshness.
✔️ Leftover cooked chicken, turkey, or rotisserie chicken works well—just reduce the baking time since you’re only heating it through.
✔️ Some readers have tried adding Lipton onion soup mix for extra flavor, though reviews on this variation have been mixed.
Enjoy this creamy, comforting meal!
