All but one thing is good in a chicken breast: it often turns out too dry. To avoid this, you can bake chicken breasts in a creamy sauce, so they turn out very tender and juicy.
This Creamy Chicken Bake recipe will impress you with its taste. Chicken breast in a creamy sauce can be served as a main course, or as a snack. This dish is beautiful, juicy and so creamy.
How do I cook chicken fillets?
It is easy. Put the chicken breasts in a baking dish, sprinkle with salt and pepper,
Then, pour the mixture of cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives over chicken breasts.
Sprinkle with salt, bake, and enjoy. Follow the recipe below to cook the chicken fillets.
What could be more appetizing?
Cooked this way, chicken breast is always soft and juicy. You can season it with any of your favorite fresh and dry herbs. We used onion powder and chives.
Also, if you want to make the Creamy Chicken Bake recipe even more appetizing, just add some cheese and you will get an especially rich taste and a beautiful golden crust.
Just cook the Creamy Chicken Bake recipe today and get an incredibly tasty dish that can be served with rice, potatoes, Cajun pasta, dutch bread, or vegetables.
My family often cooks this recipe, it always helps us when we need to prepare a tasty quick, and simple dish.
I really love the classic combination of mushrooms and chicken.
What about you? Try this Creamy Chicken Bake recipe and write your review in the comments below.
How do you keep chicken breast moist?
Cover the chicken breasts with a creamy mixture and bake until ready. If you cook longer than necessary, the chicken will turn out dry.
How long should you bake chicken?
I bake the creamy chicken for 40-60 minutes. Don’t forget to check the readiness of chicken breasts using a cooking thermometer. Chicken is ready when the internal temperature is 165°F.
How do I bake frozen chicken?
Just leave the chicken at room temperature for 1 hour to start the defrosting process. Next, drain the thawed water and start cooking.
Recipe tips;
- You can use fresh mushrooms instead of canned.
- If you don’t like chives, replace them with parsley or other favorite herbs
- You can use another size of the baking dish, but keep in mind that the cream mixture should cover the chicken breasts.
HOW TO MAKE CREAMY CHICKEN BAKE
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- Chicken Pot Pie Casserole
- Crispy Parmesan Garlic Chicken With Zucchini
- Easy Slow Cooker Chicken And Stuffing
HOW TO MAKE CREAMY CHICKEN BAKE RECIPE
Ingredients
- 4 chicken breasts, large;
- 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 chives, chopped;
- ½ tsp paprika;
- ½ tsp salt;
- ½ tsp pepper.
Instructions
- Preheat oven to 350°F.
- Place the chicken breasts on a lightly greased with non-stick cooking spray 9x13 inches baking pan, sprinkle with salt and pepper.
- In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.
- Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F). Enjoy with your favorite side dish.
Notes
I made this for my wife. Was out of sour cream
so i used small curd cottage cheese instead. Served over instant white rice. She loved it . Would post a pic, but ate it all . Yum .
This is a home run If you need an easy and amazing recipe for chicken breast. This was so good!! I added a tablespoon of Swamp Dust seasoning (found in Louisiana) to the mixture and it was so good. The chicken was so moist and flavorful. I will definitely try this again and remove the water to see how it is. I’m sure either way it is phenomenal!!!
Sorry, meant to leave 5 star rating!
I made for my husband and I is was delicious!
So I made is for my daughter, son-in-law and their 6, 4 and 2 year old. They all loved it. They wanted to know why I didn’t make leftovers❤️
That’s so nice you two both loved it!! 🙂
This chicken casserole is the best! I substituted green onions for the chives. I then topped with a package of chicken stuffing mix and just enough chicken broth to make sure mix was moist. Gently push stuffing mix into sauce mixture. Delicious! Served this with mashed potatoes and a salad.Will definitely make again and again. I’m sharing this recipe with many🙂
I made this tonight but with some changes. Used chix thighs, that’s what I had. Also added 1 envelope onion soup mix, 1/2 bags frozen mixed veggies and baked with biscuits on top. Flavor was great and this is a keeper. Thank you for sharing this recipe.
I found this recipe from someone online and they used pork chops. The pork chops were really tough, so I made it with chicken instead. Oh my, it was wonderful! The only difference was no water, heavy cream, extra sharp cheddar cheese and French fried onions. It was heavenly with the crunch and flavor: 1/2 a package in the mix and the other half after it’s been cooked half way.
Best ever chicken bake, but would appreciate the nutritional information with the recipe. Trying to eat controlled amounts this would be helpful. I have made this for years but this recipe is the best and I used low sodium soup but it was still great.
That’s awesome!! 🙂 Thanks for your review, Donna!
This is my 3rd time making this recipe – it’s one of our top favorites! Instead of water, I added one cup of the mushroom liquid. I also added 1/2 tsp garlic powder & 1/2 tsp Italian Seasoning. I used Healthy Request Cream of Mushroom & Chicken & omitted the salt because of my husband’s salt restrictions. Didn’t have chives so I added chopped green onions. This is one delicious dish & comes out perfectly each time!
That’s fantastic!! I’m so happy it’s become a favorite 🙂
We are garlic lovers here so I will use 1 tsp of garlic powder this time and regular cloves the next.
Very good recipe. I will make it again.
I used 8oz of fresh mushrooms and substituted 6 green onions instead of using the suggested chives.
Next time I’m going to use 1-cup milk instead of the water.
Love the green onions idea! So glad it was a hit, Tim!
Can you freeze this dish?
You can, but the texture will not be the same after it thaws. Dishes that contain cream do not thaw well. The fat from the cream will separate and the texture will not be the same as in the freshly baked version.
Great dinner for a man to cook for his wife. Thanks Bill
I’m not usually big on chicken baked in a sauce. So many times it comes out boiled and tough. So, WOW, was I surprised when I took my first bite! It is YUMMY!
I did make a few changes. I used 12 tenderloins, and I omitted the salt, and onion powder. I added about a half cup chopped onions(or more) and a TBLS of hidden valley ranch dry dressing mix. I also put half the sauce in the pan, layered my tenderloins, topped them with cheese, then topped with the rest and sprinkled with paprika. We ate it over rice-it makes a huge amount of “gravy.” I found a new go to when I need a quick and easy dinner!
Hey Lauren, I was hoping to see someone using tenderloins as well since that’s what I have on hand! Did you cook it at the same temp and time as in the recipe? The last couple of times I have made a creamy tenderloin recipe (not this one) the tenders always come out either undercooked so I bake longer then come out rubbery. Any advice would be appreciated!
This dish was awesome! My entire family loved it! I left the water out, added broccoli and cheddar cheese and it was so delish!! Served over egg noodles. Yum!
I am going to try this recipe for dinner tonight. Thank you.
Simple crowd pleaser. Thanks so much for sharing!
1st time try this one out and it was amazing #creamy #mushrooms add #broccoli
How wonderful! So glad you decided to give it a try!
I keep thinking broccoli would be great with this! But alas my family won’t eat it with broccoli or the mushrooms.
What can I use if I don’t have sour cream or cream cheese on hand?
You can use Greek yoghurt, cottage cheese or whipping cream.
The BEST chicken recipe I’ve ever had!!! So easy and all my girls loved it!! Including my littlest Emma, 18 months!!! Thank you so much for this amazing dish!!!
This recipe is awesome,. Delicious easy to make it was a hit in my household
So glad you loved it! Thanks so much for the 5 star rating!
Used what I had on hand. Cut the chicken breast I to 2 in pieces used 1 can healthy request cream of chicken and one can Golden mushrooms. Omitted the fresh mushrooms. Added broken pieces of frozen asparagus. Used no fat plain great yogurt instead of sour cream. Added 1/2 t of garlic powder. Yum!!!
Amazing!! So glad you decided to give it a try and customize it to your liking!
Love love love how easy this dish is to make. And it’s so good. I used two cans of cream of chicken soup and cut fresh onion slices and layered them on top of chicken. Served with rice. Yum
Victoria
Thanks for the suggestions. So glad you decided to try and customize it to your liking. 🙂
Can you use cream cheese In place of sour cream?
Can this recipe be made with bone in chicken legs & thighs? & how long to cook?
Yes you can. Add 15 mins to the cooking time.
Easy and delicious! Tonight will be my third time making this recipe 🙂 Thank you so much for sharing!
So glad you loved it! Thanks so much for the 5 star rating!
OMG! i made this tonight, as the recipe, I was a little short on the sour cream. I had it in the oven about 20 min. and our son called from AZ ( we’re in IA). I left it in the oven the hr. then took it out till we were done talking, then put it back in for 1/2 hr. It was still great! We had rice and broccoli with it. DEFINATELY a keeper! THANK YOU!
So glad you were able to customize it to your liking! Thanks so much for the 5 star rating!
I’m trying to work out the calories for this dish. How many servings is this? Can you give an estimate of how many pounds the chicken totals out to be?
Usually, 4 raw chicken breast weigh about 2 – 2 1/2 pounds (depending on the size).
Servings: 8-10
Easy way to have moist chicken breasts! Great leftovers too!
So glad it was a hit, Shannon!
I am always looking for something new to try. This looks delicious and decided to make it for supper tonight. I am not a big fan of cream mushrooms soup so I use cream of broccoli and cream chicken instead. I wanted a thicker sauce so I followed your advice to leave out the water. I also added fresh broccoli. I did not have chives so I subsided for dried parsley.was also thinking about adding a little bit of cheese to melt on the top during the last few min of cooking . Now here is hoping that my picky husband will like it .
That’s so sweet of you! So glad you all enjoyed them. Thank you so much for taking the time to come back and let me know, Angela.
Have you done this with rice added?
No, I didn’t try to bake it with rice. But it sounds delicious. I just serve creamy chicken bake with rice.
Can I use chicken thighs and how long should I cook them.
Hi Karen, of course, you can use chicken thighs. Cooking time depends on the size of the chicken thighs. They should be ready in 40-50 minutes.
I’m wondering if legs and thighs can be used instead of the breasts? Then how long would I cook it!?
Yes, you can use chicken legs or thighs. Cooking time depends on the size of the chicken thighs. They should be ready in 40-50 minutes.
Can I use plain Greek yogurt instead of sour cream ?
Yes, you can use plain Greek yogurt instead of sour cream.
Did you cook it covered?
Hi Nicole! No, I bake it uncovered,
My boyfriend hates sour cream. What can I use instead?
Hi Kim, you can use cream cheese instead of sour cream. Just mix together 3/4 cup cream cheese with 3 tbsp milk and use it instead of 1 cup of sour cream
This was a great chicken recipe! doubled and made exactly as directed, Thank you so much for sharing this excellent recipe!
So glad you loved it so much to leave a comment. I’m honored!
love this recipe! Your share is very awesome. The only thing I’ve noticed is it needs to cook for at least 40-50 minutes, possibly due to the size of the breasts.
Yay!! I’m so glad you’re loving the recipe. Thanks for the 5 stars.
Easy and good means it gets added to my rotation!!! I like to make recipes as instructed first before doing minor changes. I didn’t add the water instead added cream cheese. Just a couple is spoonfuls to keep it creamy!!
Love your addition idea! I’m so glad you enjoyed it! Thanks for coming back to let me know!
This was a hit with my whole family including my oldest son who is very picky! Super easy and quick to throw together. Will definitely make this again 😊.
Yay!! I’m so glad they were a hit! Thanks, Jessica
This was very good. I did not add the water, and used fresh mushrooms and also added fresh spinach. I dis jot have chives on hand,, so used parsley and smoked paprika.. Will make again.
Thanks, so glad that you enjoy it, thanks I appreciate the 5 stars
Can you use fresh mushrooms instead of canned mushrooms
Hi Stacey, Yes, you can use fresh mushrooms instead of canned mushrooms. It is noted in tips for this recipe.
This dish is a hit with my husband and its easy for me. Instead of 1/2 cup of water, I added the mushroom juice to an empty soup can, added enough water to fill the can and added a soup can of uncooked rice. One dish meal, just add your salad and veggies! Might have to add a few minutes cook time but not much.
Hi Diana,
So glad you enjoyed it! I look forward to seeing you around the site!
Hi Diana
I like your idea of adding rice. Did you just pour it over the top of the chicken?
Thanks,
Sandie
Meredith NH
Did not add water used the gravy over mashed potatoes. I will definitely make this again.
Thanks for coming back to let me know, Debbie. I appreciate the 5 star rating.
Came out a little runny otherwise very good
I’m so glad you enjoy them!
i have mention that in the note; If you want to make this Creamy Chicken Bake with a thicker cream sauce, you don’t need to add water.
It came out very runny. The chicken was really tender, but I think that adding uncooked noodles to the dish before adding the chicken and soup mixture would create a whole meal. I put uncooked pasta (about 2 cups) in the bottom of the dish with the leftovers and let it sit and absorb some of the moisture. Now I have leftovers for tomorrow!
Any suggestions for someone that doesn’t like mushrooms? Not me of course but others under the roof.
Yes just remove the mushrooms duh
I think they are wanting a suggestion for an alternative duh.
Seems kind of childish and rude
You could use broccoli, asparagus, peas and carrots. Just add what you like in place of the mushrooms. I would top this with crispy bacon when it comes out from baking.
Delicious!!!
So glad you enjoyed it, Cathy ❤️