Creamy Chicken Bake

One of my favorite chicken dishes (READ THE RAVE REVIEWS)! It’s not my favorite because it’s so simple to make…it’s just so darn good! My whole family loves this dish. Chicken is smothered and baked in a delicious cream sauce and baked to tender, juicy perfection. Just a few ingredients and minutes to throw together, this is one dish the whole family will love.

Today I am sharing a simple chicken bake that makes a wonderful dinner for a busy day, or any day for that matter. It’s mmm, mmm good! CREAMY CHICKEN BAKE One of my favorite chicken


2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
1 Cup Sour Cream
8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
1/2 Cup Water
1/2 teaspoon Onion Powder
1 teaspoon Chives (chopped)
Few dashes of Paprika
Salt and Pepper to taste

Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9×13 baking dish or similar size.

Place chicken breast in baking dish in a single layer – lightly salt and pepper.

In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika.

Bake on middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 165-170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature.

When ready, serve with your favorite veggie, like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!