Cream of Chicken Breasts Recipe -
Cream of Chicken Breasts Recipe

Cream of Chicken Breasts

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"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 Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a 9x13 inch baking dish and season to taste.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Aug 02, 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 :(

Aug 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

Dec 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!

Oct 10, 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.

Sep 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!

Oct 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 =))

Sep 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.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 31.6 g
  • 63%
  • Sodium
  • 607 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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