Baked Chicken Breast with Cream of Chicken Soup
Baked chicken breast with cream of chicken soup is an easy dinner for busy days. The chicken bakes in a creamy sauce with very little prep, and you only need 4 ingredients to make it.
It’s a good recipe to keep on hand when you want something warm and filling without having to spend ages in the kitchen. I love to serve it with mashed potatoes, rice or pasta as well as some veggies on the side, maybe green beans or broccoli.
Why You’ll Love This Baked Chicken Breast Recipe
- Easy prep: It only takes a few minutes to assemble.
- Just four ingredients: You don’t need a long shopping list.
- Family-friendly: The creamy sauce is mild and appeals to all ages.
- Easy to change: You can swap the soup or add a few extras to customize it.
How to Make Baked Chicken Breast with Cream of Chicken Soup
Arrange the chicken breasts in a baking dish and sprinkle them with poultry seasoning. Stir the condensed soup and milk together, then pour the mixture over the chicken.
Bake the chicken until it reaches 165°F (74°C) in the thickest part.
Cooking time can vary depending on the size of the chicken breasts, so I recommend you start checking them after about 35 minutes.
Condensed soup is important here because it makes the sauce creamy without becoming too watery. If you’d like a thicker sauce, use slightly less milk.
Recipe Variations
- Cream of mushroom soup or cream of celery soup can be used instead of cream of chicken soup. You can also combine two flavors, such as half chicken and half mushroom.
- For a richer sauce, replace some of the milk with half-and-half or cream. Garlic, fresh herbs or shredded cheese are also good additions.
- And if you want some herbs in the mix, tarragon, parsley and basil all go well with chicken.
Serving Suggestions
This creamy baked chicken goes well with mashed potatoes, rice, pasta or crusty bread. Add broccoli, asparagus, carrots, green beans or corn on the cob for an easy dinner.
More Easy Chicken Recipes
For something with a bolder flavor, try my tandoori chicken in the oven. You can also browse these 20 chicken marinade recipes for more ideas.
Baked Chicken Breast with Cream of Chicken Soup
Ingredients
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon poultry seasoning
- 10 ¾ oz (320 ml) milk
- 10 ¾ oz (320 ml) canned condensed cream of chicken soup
Method
- Preheat the oven to 400°F (200°C).
- Put the chicken in a 13 x 9-inch baking dish and add poultry seasoning.
- Mix the soup with milk, using the empty can to measure it out.
- Pour the soup mixture over the chicken.
- Bake for 40 minutes or until the thickest part of each chicken breast reaches 165°F (74°C).
Notes
- Use slightly less milk for a thicker sauce.
- Cream of mushroom soup or cream of celery soup can be used instead of cream of chicken soup.
- For a richer sauce, replace some of the milk with half-and-half or cream.
- Cooking time can vary depending on the thickness of the chicken breasts, so check them with a meat thermometer.
- Sprinkle shredded cheese over the chicken during the final few minutes of baking, if liked.
Chicken in Chicken Soup FAQs
Can I use cream of mushroom soup instead?
Yes. Cream of mushroom soup, cream of celery soup and cheese soup can all be used in this recipe. Make sure you use condensed soup. I really like it with celery soup!
How do I know when the chicken breast is cooked?
Check the thickest part of the chicken breast with a meat thermometer. It should reach 165°F (74°C).
Can I make the sauce thicker?
Yes. Use a little less milk if you’d like a thicker sauce. You can also replace some of the milk with half-and-half or cream.
Can I add cheese?
Yes. Sprinkle shredded cheddar, mozzarella or another melting cheese over the chicken during the final few minutes of baking.
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