Baked Chicken with Cream of Chicken Soup

So, you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter: Baked Chicken with Cream of Chicken Soup—a dish so easy you’ll feel like you’re cheating at cooking (spoiler: you kind of are). It’s creamy, it’s comforting, and it makes you look like you actually tried. Perfect for weeknights when you’d rather be binge-watching Netflix than washing 47 pots and pans.

Why This Recipe is Awesome

Let’s break it down:

• It’s idiot-proof. Seriously, if you can open a can and turn on the oven, you’re basically qualified.
• Minimal dishes. Your sink won’t look like a crime scene after this.
• Comfort food vibes. Creamy, savory, cozy—it’s like a hug on a plate.
• Family-approved. Even picky eaters (aka small humans or grumpy partners) won’t complain.
• Cheap AF. Chicken + can of soup = budget dinner magic.

Ingredients You’ll Need

Here’s the (short) shopping list:

• 4 boneless, skinless chicken breasts – the star of the show.
• 1 can cream of chicken soup (10.5 oz) – AKA culinary glue.
• ½ cup sour cream – because creamy is life.
• ½ cup chicken broth – thins out the magic sauce.
• 1 tsp garlic powder – flavor insurance.
• 1 tsp onion powder – because garlic invited a friend.
• Salt & black pepper – obviously.
• ½ tsp paprika (optional) – adds color so your chicken doesn’t look sad.
• Fresh parsley (optional) – for when you want to look fancy.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Yes, preheat. Don’t be that person.
2. Mix the sauce. In a bowl, stir together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. (Taste test is optional, but you know you’ll do it anyway.)
3. Prep the chicken. Place chicken breasts in a greased baking dish. Sprinkle with paprika for bonus points.
4. Pour on the goodness. Smother those chicken breasts with your creamy sauce mixture.
5. Cover with foil. This keeps things juicy—nobody wants cardboard chicken.
6. Bake for 25 minutes. Remove foil, then bake another 15–20 minutes until chicken is cooked through (internal temp = 165°F).
7. Serve. Garnish with parsley if you’re feeling extra. Pair with rice, mashed potatoes, or just eat it straight from the pan—no judgment.

Nutritional Facts

Here’s the breakdown (per serving, based on 4 servings):

Nutrient	Amount
Calories	~310
Protein	28g
Fat	16g
Carbohydrates	9g
Fiber	1g
Sodium	780mg

This dish is high in protein (yay muscle gain!) and offers a good balance of comfort without being too heavy. Sure, the sodium’s a bit extra, but hey—it’s comfort food, not a kale smoothie. Everything in moderation, right?

Common Mistakes to Avoid

• Skipping the preheat. Your chicken deserves a hot start, not a lukewarm sauna.
• Overcooking. Dry chicken = sadness. Use a meat thermometer, not guesswork.
• Too much salt. The soup already has sodium. Don’t turn it into a salt lick.
• Forgetting the foil. Foil = juicy chicken. Naked baking = desert chicken.

Alternatives & Substitutions

• No sour cream? Use Greek yogurt. It’s creamy, tangy, and makes you feel healthier.
• Different protein? Swap chicken for turkey cutlets or pork chops—same idea, same deliciousness.
• Gluten-free? Grab a gluten-free cream of chicken soup. Easy win.
• Add-ins? Mushrooms, spinach, or broccoli sneak in veggies without scaring the kids.

(Personal opinion: mushrooms are the MVP here. Don’t fight me on this.)

FAQ (Frequently Asked Questions)

Q: Can I use margarine instead of butter in this recipe?
A: Well, technically yes, but why hurt your soul like that?

Q: Do I really need sour cream?
A: Nah, but it makes the sauce creamier. Without it, the dish is still good—just less dreamy.

Q: Can I prep this ahead of time?
A: Absolutely. Mix the sauce, coat the chicken, cover with foil, and refrigerate. Bake when ready. Lazy-meal prep FTW.

Q: Can I use frozen chicken?
A: Only if you thaw it first. Don’t throw an ice brick in the oven. (Unless you enjoy disappointment.)

Q: What should I serve this with?
A: Rice, pasta, mashed potatoes, or veggies. Basically, carbs. Always carbs.

Q: How long does it keep?
A: About 3–4 days in the fridge. Perfect for reheating when you “forget” to cook again.

Final Thoughts

There you have it—Baked Chicken with Cream of Chicken Soup: the dish that’s easy, cozy, and delicious with minimal effort. It’s proof that dinner doesn’t need to be complicated to be amazing.

Now go impress someone—or just yourself—with your newfound culinary magic. Bonus: when people ask how you made it, just say “family secret.” They’ll never know it involved a can of soup. 😉