Creamy Chicken Bake – Looking for a comforting and easy dinner recipe that the whole family will love? Look no further than this Creamy Chicken Bake recipe! With tender chicken breasts smothered in a rich and creamy sauce, this dish is sure to be a hit at the dinner table. It’s a simple and satisfying meal that’s perfect for busy weeknights.

Creamy Chicken Bake is one of my family’s favorite recipes! My husband is a picky eater and can be hard to please, but he loves this dish. The creamy sauce is so delicious and flavorful, and it’s the perfect complement to the juicy chicken. Whenever I make this recipe, it disappears quickly and there are never any leftovers. In fact, my husband often requests it for his birthday dinner!

Why This Recipe Is So Special?

This Creamy Chicken Bake recipe is special for a few reasons. Firstly, it’s incredibly easy to make – all you need are a few simple ingredients and you’re ready to go. Secondly, the creamy sauce is what makes this dish truly special. Made with cream of mushroom and cream of chicken soup, sour cream, and spices, it’s rich, decadent, and packed with flavor. Finally, this recipe is versatile – you can serve it with rice, noodles, or your favorite veggies for a complete meal.

Ingredients:

2 1/2 to 3 lbs. boneless skinless chicken breasts (about 1.1-1.4 kg)

1 can condensed cream of mushroom soup (10 3/4 oz. or 305 g) or equivalent amount of homemade condensed cream of mushroom soup
1 can condensed cream of chicken soup (10 3/4 oz. or 305 g) or equivalent amount of homemade condensed cream of chicken soup

1 cup sour cream (240 g)
1/2 cup water (120 mL)

8 oz. can of mushrooms, drained (227 g) – stems and pieces or use fresh mushrooms
1/2 tsp onion powder (2.5 g)

1 tsp chives, chopped (5 g)
A few dashes of paprika

Salt and pepper, to taste

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or similar size with non-stick cooking spray.

Place the chicken breasts in the baking dish in a single layer and season lightly with salt and pepper.

In a medium-sized bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, onion powder, mushrooms, chives, and water until well combined.

Pour the mixture evenly over the chicken, and sprinkle with paprika.

Bake on the middle rack, uncovered, for approximately 1 hour, until the chicken is cooked through and the internal temperature reaches 170°F (77°C). Cooking time will vary depending on the size of the chicken breasts.

When ready, serve with your favorite veggies, such as broccoli or green beans, and a side of rice or noodles. Don’t forget to top your rice or noodles with the delicious creamy sauce. Enjoy!

Notes:

You can use fresh mushrooms instead of canned ones, just make sure to slice them thinly.
If you prefer a thicker sauce, you can reduce the amount of water or increase the amount of sour cream.

This dish can be made ahead of time and stored in the fridge until ready to bake. Just make sure to adjust the cooking time accordingly.

In conclusion, this Creamy Chicken Bake recipe is an easy and delicious way to elevate your weeknight dinner game. With a creamy and flavorful sauce that perfectly complements the tender and juicy chicken, this dish is sure to become a family favorite. Whether you make it for a cozy dinner at home or for a potluck with friends, it’s a crowd-pleaser that always hits the spot. So why not give it a try and enjoy the comfort of a homemade meal that’s both satisfying and comforting?

FAQs

Can I use bone-in chicken instead of boneless?

Yes, you can use bone-in chicken, but the cooking time will be longer.

Can I substitute the cream of mushroom soup with something else?

Yes, you can use cream of celery or cream of potato soup instead. You can also make a homemade condensed cream of mushroom soup.

Can I use low-fat sour cream?

Yes, you can use low-fat sour cream if you prefer, but keep in mind that it may affect the texture and flavor of the dish slightly.

Can I freeze this dish?

Yes, you can freeze this dish before or after baking. Just make sure to store it in an airtight container or freezer-safe bag for up to 3 months. When ready to eat, thaw it in the fridge overnight and bake as directed.