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Creamy Baked Chicken
SUBMITTED BY:
Barbara Clarke
"'Creamy Baked Chicken is comforting and easy to prepare,' says Barbara Clarke of Punta Gorda, Florida."
RECIPE RATING:
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(20)
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PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (3 pound) broiler-fryer chicken, cut up
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup water
1 teaspoon snipped chives
salt and pepper to taste
1/2 teaspoon paprika
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DIRECTIONS
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 1 hour or until chicken juices run clear.
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REVIEWS
Reviewed on Oct. 11, 2007 by belhady
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belhady
Oct. 11, 2007
This was a great base recipe but I made some changes which make it a 5star recipe. I used 1 can chicken broth instead of water. I seasoned my chicken w/ salt, pepper, red pepper, onion powder, and garlic powder. I also added a bit of all of this seasoning mix into the creamy sauce. I added 1/2 stick of melted butter into the sauce. I dusted the chicken with flour and browned it 1-2 min per side first. Put that in a casserole dish and layered on sauteed mushrooms and onions, then put the cream on top. Served over pasta w/ garlic bread - it was amazing.
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24 users found this review helpful
This was a great base recipe but I made some changes which make it a 5star recipe. I used 1...
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Reviewed on Dec. 13, 2006 by
GRANITEGAL316
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GRANITEGAL316
Dec. 13, 2006
This was great! I used 3 large chicken breasts because that was what I had. Other than that, I didn't really change the recipe. I served it over linguine pasta. Since I only had 1/2 the chicken the recipe called for (weight wise), I had a lot of extra gravy. But that was more than fine with me; I like a lot of sauce on my pasta. My picky boyfriend even liked it, and I just finished the leftovers for lunch. Thanks for sharing!
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8 users found this review helpful
This was great! I used 3 large chicken breasts because that was what I had. Other than that,...
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Reviewed on Nov. 14, 2006 by
amandad
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amandad
Nov. 14, 2006
Very good recipe! It can easily be adapted to the slow cooker. My family loves this served over rice and noodles. I really like the combination of the mushroom and chicken soup. Great recipe.
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6 users found this review helpful
Very good recipe! It can easily be adapted to the slow cooker. My family loves this served...
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Reviewed on Oct. 8, 2007 by
INTELSIS
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INTELSIS
Oct. 8, 2007
This came out very good. The only mod I did was per an earlier poster and added some butter. It came out very rich and creamy and was so good over rice. The next time I will use reduced fat soups and sour cream because with the butter I know this was fattening. But tasted so good!!!
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3 users found this review helpful
This came out very good. The only mod I did was per an earlier poster and added some butter....
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Reviewed on Aug. 18, 2008 by sarah
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sarah
Aug. 18, 2008
I thought this recipe was very tasty. I used chicken breasts, and also added a package of baby carrots over the chicken before pouring the creamy sauce. It was a good combination. There was a lot of extra sauce, however, and I think I will add rice or pasta the next time. I served this with parmesan red skin potatoes. Good recipe!
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2 users found this review helpful
I thought this recipe was very tasty. I used chicken breasts, and also added a package of baby...
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Reviewed on Jan. 21, 2007 by
cookswithkids
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cookswithkids
Jan. 21, 2007
This was quik and easy. The kids made it for company and every one loved it!!! We used chicken thighs. Next time we will take the skin off. This one is a winner!!!
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2 users found this review helpful
This was quik and easy. The kids made it for company and every one loved it!!! We used...
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Reviewed on Dec. 8, 2006 by
Scotdog
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Scotdog
Dec. 8, 2006
Very good & very easy. I had 3 really big breasts with bone & wanted to do something different than grilling. This was great. Even the kids liked it. I already had my chicken marinating in Italian dressing & I tried to shake off most of the dressing but some did mix in giving even more flavor. I served it with mashed potatoes. We ate all of the chicken & I kept the rest of the gravy which I will put with a can of chicken and bake in a crescent ring. Thanks for sharing!
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2 users found this review helpful
Very good & very easy. I had 3 really big breasts with bone & wanted to do something...
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Reviewed on May 9, 2008 by
Diana S.
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Diana S.
May 9, 2008
I doubled this recipe (just used boneless chix breast halves) to make enough to serve my family with an extra dish to take to a friend who'd just came home from the hospital. Everyone enjoyed it... thanks for an easy, yummy recipe!
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1 user found this review helpful
I doubled this recipe (just used boneless chix breast halves) to make enough to serve my...
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Reviewed on Feb. 26, 2008 by
Georgia Girl
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Georgia Girl
Feb. 26, 2008
Very Good and Easy! I added Garlic Powder as well. Served with Mashed Potatoes. I will prepare this one again. I think it could be done in the Slow Cooker too.
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1 user found this review helpful
Very Good and Easy! I added Garlic Powder as well. Served with Mashed Potatoes. I will prepare...
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Reviewed on Feb. 13, 2007 by
Vicki Mixon
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Vicki Mixon
Feb. 13, 2007
I have used a similar recipe for years and it is one of our family favorites. The only differences are to melt 1/4 cup of butter in the baking dish, dredge the chicken (I use breast) and bake on 425 for 15 minutes, then add the soup mixture and a can of sliced water chestnuts. It is a nice easy meal served over rice.
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1 user found this review helpful
I have used a similar recipe for years and it is one of our family favorites. The only...
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