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Baked chicken breast with cream of chicken soup on a plate with potato and peas.
Victoria Haneveer

Baked Chicken Breast with Cream of Chicken Soup

This easy baked chicken breast with cream of chicken soup recipe only needs four ingredients. The chicken bakes in a creamy sauce and goes well with mashed potatoes, rice or pasta.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Entree
Cuisine: American
Ingredients Method Notes

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
 

  1. Preheat the oven to 400°F (200°C).
  2. Put the chicken in a 13 x 9-inch baking dish and add poultry seasoning.
  3. Mix the soup with milk, using the empty can to measure it out.
  4. Pour the soup mixture over the chicken.
  5. 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.