This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken in a 9x13 inch baking dish and season to taste.

  • Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

Nutrition Facts

237 calories; 7.4 g total fat; 81 mg cholesterol; 607 mg sodium. 9.1 g carbohydrates; 31.6 g protein; Full Nutrition

Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2004
This is one of our family's new favorite meals. I use a can of the cream of chicken & mushroom soup. I also spray a frying pan w/ Pam season the chicken and quickly cook the chicken about 2-3 minutes on each side to help cut down on the oven time. (only needs about 30 minutes in the oven) Oh my! It tastes great. Thanks for this recipe. Even though I didn't follow exactly as you said it's a nice place to start. Read More
(423)

Most helpful critical review

Rating: 2 stars
08/03/2006
Well this is warm and curbs the hunger but I really can't say much more about this dish then that. It's bland and not exciting at all. Sorry:( Read More
(24)
171 Ratings
  • 5 star values: 82
  • 4 star values: 63
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
02/18/2004
This is one of our family's new favorite meals. I use a can of the cream of chicken & mushroom soup. I also spray a frying pan w/ Pam season the chicken and quickly cook the chicken about 2-3 minutes on each side to help cut down on the oven time. (only needs about 30 minutes in the oven) Oh my! It tastes great. Thanks for this recipe. Even though I didn't follow exactly as you said it's a nice place to start. Read More
(423)
Rating: 5 stars
02/18/2004
This is one of our family's new favorite meals. I use a can of the cream of chicken & mushroom soup. I also spray a frying pan w/ Pam season the chicken and quickly cook the chicken about 2-3 minutes on each side to help cut down on the oven time. (only needs about 30 minutes in the oven) Oh my! It tastes great. Thanks for this recipe. Even though I didn't follow exactly as you said it's a nice place to start. Read More
(423)
Rating: 5 stars
08/25/2007
I give it 5 stars because my 4 picky children all LOVE it. It is very easy and the chicken is very tender. I start by stabbing the chicken breasts with a fork over and over to allow the soup mixture to soak in and I also season with salt pepper and Lowrys Chicken Seasoning. Im acually cooking it right now! Ill take a picture and post it when its done Read More
(272)
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Rating: 4 stars
12/14/2004
Very tasty VERY quick & easy which is the best part. Used 1 can each of cream of chicken & cream of celery used water instead of milk. Seasoned chicken with seasoned salt & garlic powder. Put rice in bottom mixed with part of soup mixture then layer of fresh mushrooms then chicken and rest of soup on top. Covered & baked. Family loved it. Left me time to work on the next night's dinner! Read More
(239)
Rating: 5 stars
10/11/2005
Made this recipe only I used 2 cans of cream of chicken w/2 cans milk.I put in some mixed veggies and I poured stove top stuffing over the top and poured some more soup over the stuffing its a good idea to use low fat milk milk does make a thicker soup. if you dont like stuffing than a can of biscuts over the top and you have a pot pie. Read More
(90)
Rating: 5 stars
09/11/2003
This recipe was very very easy and very good. I added shredded cheese and served it over egg noodles. My husband and I really enjoyed it! Read More
(64)
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Rating: 5 stars
10/25/2007
OMG! I tried this recipe last night with chicken breast and it was soooo good. I took on of the users suggestions and browned it so the cook time was not as long I had something else cooking in the oven with it so I cooked it on 400 about 40 minutes. I also used a can of cream of chicken and cream of mushroom soup as a user suggested. It looked beautiful and tasted yummy. I put my own seasoning on it tweeked it a little to my liking it turned out wonderful I highly recommend this recipe you cant go wrong. I'm having leftovers tonight and can't wait to get home =)) Read More
(58)
Rating: 4 stars
09/29/2005
Very moist and tasty. I used cream of celery soup and cream of mushroom. I seasoned the chicken with seasoning salt then poultry seasoning. I used all milk and no water with the soup and topped the casserole with French's Toasted Onion toppers. Though I used two cans of soup their wasn't enough sauce so next time I would add water to the milk. Read More
(31)
Rating: 5 stars
01/17/2013
Seasoned the chicken with poultry seasoning seasoning salt and garlic powder. Added broccoli and covered with tinfoil. It was delicious!!! Update: I made this again using 4 small boneless breasts 1 can of cream of chicken 1 can of cream of broccoli 1 can of milk and a couple handfuls of broccoli. I seasoned the sauce with onion powder and the chicken with garlic powder poultry seasoning and seasoning salt. Covered with tinfoil and baked for 1 hour then served over egg noodles. Yum! Read More
(29)
Rating: 4 stars
11/16/2006
This recipe was great! While it was in the oven a few minutes before it finished I added a couple of slices of pepperjack cheese on top of the chicken to add some spice. Read More
(26)
Rating: 2 stars
08/03/2006
Well this is warm and curbs the hunger but I really can't say much more about this dish then that. It's bland and not exciting at all. Sorry:( Read More
(24)