chicken with cream of chicken soup
This creamy chicken bake is an easy and comforting dish prepared with tender chicken breasts and a rich cream of chicken soup. Perfect for a family dinner, it’s simple to make and packed with flavor.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 4 pieces chicken breasts About 1.5 pounds total.
- 1 can cream of chicken soup 10.5 oz can.
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn).
- 1 cup cooked rice (optional).
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley (optional).
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Place the chicken breasts in the baking dish. If using rice, spread the cooked rice evenly in the dish first, then lay the chicken on top.
- Pour the cream of chicken mixture over the chicken. Ensure the chicken is fully coated.
- Sprinkle the frozen mixed vegetables over the top of the chicken.
- Sprinkle shredded cheddar cheese evenly over the mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Remove from the oven and let it sit for a few minutes before serving.
- Garnish with fresh parsley if desired.
Notes
You can substitute the chicken breasts with thighs for a juicier result.
This dish pairs well with a side salad or crusty bread.
Leftovers can be stored in the refrigerator for up to 3 days.
Feel free to add herbs like thyme or rosemary for added flavor.