Chicken breasts covered in cream of chicken soup

Ah, that’s a classic old-school comfort food recipe — simple, creamy, and cozy! 🍗🥣 Using cream of chicken soup makes the chicken tender and the sauce rich without much effort. Here’s a tried-and-true method:

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🍗 Chicken Breasts in Cream of Chicken Soup

Serves: 4
Time: 45–50 minutes

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Ingredients

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 can (10.5 oz) cream of chicken soup

• ½ cup milk (or water for thinner sauce)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika (optional, for color)

• Optional: 1 cup shredded cheddar or mozzarella for topping

• Optional: 1 tsp dried thyme or parsley

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Instructions

1. Prep the chicken

   • Preheat oven to 350°F (175°C).

   • Season chicken breasts with salt, pepper, and optional paprika.

2. Mix the sauce

   • In a bowl, combine cream of chicken soup, milk, garlic powder, onion powder, and herbs if using.

3. Assemble

   • Place chicken in a baking dish.

   • Pour the soup mixture over the chicken, covering evenly.

   • Optional: sprinkle cheese on top for a bubbly, golden crust.

4. Bake

   • Bake uncovered 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly.

5. Serve

   • Spoon sauce over chicken and serve with rice, mashed potatoes, or noodles.

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Tips

• Juicy chicken: If chicken breasts are thick, consider pounding to even thickness for uniform cooking.

• Extra flavor: Sauté the chicken lightly in a skillet before baking for added color and flavor.

• Vegetable add-ins: Add sliced mushrooms, peas, or chopped carrots to the sauce for a heartier dish.

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If you want, I can give a Crockpot version of chicken breasts in cream of chicken soup, which makes it even more “set-it-and-forget-it” style and keeps the chicken super tender.

Do you want that slow-cooker version?