Go Back
Baked chicken breast with creamy sauce, potatoes and peas.
Victoria Haneveer

Baked Chicken Breast with Cream of Chicken Soup

Boneless chicken breasts bake in a creamy sauce made with condensed cream of chicken soup, milk and poultry seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Entree
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 4 skinless, boneless chicken breast halves
  • ¼ teaspoon poultry seasoning
  • 1 ⅓ cups (320ml) milk
  • 1 can (10 ½ to 10 ¾ ounces/298 to 305g) condensed cream of chicken soup

Equipment

  • 13 x 9-inch baking dish
  • Medium mixing bowl
  • Whisk
  • Instant-read meat thermometer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the chicken breasts in a 13 x 9-inch baking dish and sprinkle them with the poultry seasoning.
  3. Whisk the condensed cream of chicken soup and milk together until evenly combined.
  4. Pour the soup mixture over the chicken breasts.
  5. Bake for about 40 minutes, starting to check the chicken at around 35 minutes. Remove it from the oven once the thickest part of each chicken breast reaches 165°F (74°C).

Notes

  • Use slightly less milk if you want a thicker sauce.
  • I sometimes use cream of mushroom soup or cream of celery soup if I don't have cream of chicken soup.
  • Replace some of the milk with half-and-half or heavy cream for a richer sauce.
  • I find cooking time varies according to the thickness of the chicken breasts, so use a meat thermometer rather than relying only on the clock.
  • Sprinkle shredded cheddar, mozzarella or another melting cheese over the chicken during the final few minutes of baking if liked.
  • Refrigerate cooked leftovers for 3 to 4 days. Reheat to 165°F (74°C).