Creamy Baked Chicken

Creamy Baked Chicken is a tasty home cooked meal made with simple ingredients. Serve it over rice or mashed potatoes for a tasty dinner everyone will love (even picky eaters)!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Servings Servings (or more depending on the size of the chicken)

Calories 204kcal

Author Beth, The Butcher’s Wife

Equipment

9x13 baking dish see notes

Ingredients

1 pound chicken breasts, cut into large pieces *make sure they are all even thickness - see notes
1 can (10.5 oz.) cream of mushroom soup
1 can (10.5 oz.) cream of chicken soup
1/2 cup sour cream *you can add more for aa creamier taste
1 1/2 tsp garlic powder *or more to taste
1 tsp paprika *or more to taste
1 tsp onion powder *or more to taste
1 tsp lemon juice *optional
1/4 tsp salt *or more to taste
1/4 tsp black pepper *or more to taste
cooked rice, for serving (or mashed potatoes or cooked pasta) *not included in nutritional calculations

Instructions

Preheat your oven to 350℉. Grease your 9x13 baking dish.
In a medium sized mixing bowl, add your creamed soups, sour cream, lemon juice and seasonings. Mix well. Adjust the seasonings to your liking.
Pour half of the creamy mixture into the greased baking dish and spread it evenly in the bottom of the pan. Place the chicken breasts in the sauce - make sure they do not overlap.
Pour and spread the rest of the creamy sauce mixture on top of the chicken and make sure all of the chicken is covered with the sauce.
Cover the baking dish with foil and bake for 40-50 minutes or until the chicken reaches 165℉ internal temperature.
*Check the temperature of the center most piece of chicken in the thickest part. My chicken is always done (and not dry) cooking for 50 minutes.
Serve the creamy baked chicken over cooked white rice or mashed potatoes. You can serve this chicken dish with a side salad, rolls, breadsticks or steamed veggies.

Notes

A 9x13 baking dish is needed. You can use a larger baking dish but do not use a smaller one or the chicken and sauce will not fit. Make sure your baking dish has high sides. A rimmed baking sheet will not work.
Make sure your chicken is the same thickness so it will cook evenly.
Pound out any pieces that are thicker. I cut my chicken breasts into pieces to get more servings.
You can see the size of chicken pieces in the photos above in the blog post.
Typically you can get about 6 pieces of chicken from the 1 pound of chicken if you pound it out and cut it into pieces. You could get up 8 pieces of chicken depending on the size of the chicken breasts.
You can squish as many pieces of chicken into your pan that will fit, as long as they are not overlapping.

Nutrition