This Creamy Chicken Bake is so comforting! It will become your favorite with just one bite! All you need are these simple ingredients which I’m pretty sure you already have! If you have leftover chicken, it would be perfect as well! Try this recipe now. Enjoy!
Ingredients:
½ c Water
1 tsp chives (chopped)
1 can Cream of Mushroom Soup (10 ¾ oz., condensed) *Or make Homemade Condensed Cream of Mushroom Soup, using an equivalent amount
1 c Sour Cream
1 can Cream of Chicken Soup (10 ¾ oz., condensed) Or make Homemade Condensed Cream of Chicken Soup, an equivalent amount
2 ½ to 3 pounds Boneless Skinless Chicken Breasts (I use 4 large breasts)
Salt and Pepper to taste
Few dashes of Paprika
8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
½ tsp Onion Powder
Directions:
In a baking dish, arrange the chicken breasts in a single layer. Sprinkle salt and pepper on top, then toss until well coated.
Add mushrooms, sour cream, water, chives, onion powder, and soups into a mixing bowl. Stir everything until well blended.
Pour the soup mixture over the chicken breasts and spread it evenly.
Sprinkle paprika on top of the chicken breasts.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place the oven rack in the middle of the oven.
Place the baking dish inside the preheated oven and bake the chicken for about an hour or until an instant-read thermometer reads 170 degrees F.
Remove the chicken from the oven and allow them to rest for a few minutes at room temperature to incorporate all the flavors.
Serve warm with rice noodles, broccoli, or green beans. Enjoy!
Note:
Don’t forget to spoon the delicious sauce over each serving.
Garnish each serving with freshly chopped chives.
You can use leftover chicken or turkey for this recipe.