Garlic Creamed Chicken Recipe -
Garlic Creamed Chicken Recipe

Garlic Creamed Chicken

Recipe by  

"Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
  3. Bake uncovered in preheated oven for 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2006

I have a funny story about this recipe...I found it on my very first visit to a few years ago when I first got married and was trying to learn to cook. I "scaled down" the number of servings from 9 to 4...very handy tool, I might add. When this recipe is scaled down to make 4 servings, it says to add 7/8 of a clove of garlic. Well, I misunderstood that and added 7 or eight cloves of garlic to the dish. I love a lot of garlic, so I didn't mind it, but my poor hubby had to try to choke it down not to hurt my feelings! I ended up throwing out the plastic container I'd stored the leftovers in because I couldn't get the garlic smell out of it. I have made the dish since and we love I put 2 whole cloves in for 4 servings.

Most Helpful Critical Review
Oct 15, 2010

I made this kind of as a last minute-I'm broke and cleaning out the cupboards/fridge/pantry dinner. It's a good base recipe, but it needs a little help. I doubled the amount of chicken, used Healthy Request cream of chicken (I found this in the way back of my cupboard), reduced fat sour cream and reduced fat cream cheese. Before making this, I did read through some of the reviews and decided to brown the meat before adding it to the sauce and I also sauteed half of an onion with the garlic in a little of the leftover EVOO from browning the chicken. I added a big glug of dry white wine to thin out the sauce a bit and sprinkled in some homemade italian seasoning. I'm glad I read through the reviews because I don't think it would have been AS good if I hadn't. Plus, it would have been way too much sauce and not enough meat for my boys if I hadn't added more. I served this with whole wheat angel hair pasta and steamed broccoli. This recipe saved my behind and helped me rid my cupboard of one more canned soup. My boys inhaled this. NOTE: I think this would make a good filling for Chicken/Turkey Pot Pie, if it was thinned down a bit with chicken broth.

Nov 16, 2004

I made a few changes to this to make it my own. I cut chicken into chunks and browned in butter in a skillet. I mixed the soup, sour cream, and cream cheese together with about 1/4 c. white wine and 1 tsp. garlic & herb seasoning. Poured into skillet, covered, and simmered while my rice cooked. I also doubled the garlic. Wow, this was yummy, and my boyfriend said it was definitely a keeper!

Feb 12, 2004

The chicken in this dish is very forgettable, the sauce however, is to die for. It is rich and creamy and goes perfect over noodles. I made the same amount of sauce for two chicken breasts and boy am I glad that I did. I have a few additional changes I will make next time though. First, I would cube and brown the chicken first. It is a little anemic as is. I will also try adding some parsley or paprika to give the sauce a little color. This dish, will however get made again. I even used low fat cream of mushroom and fat free cream cheese and am still giving it this rave review. You really need to try it.

Oct 24, 2003

I totally messed with this recipe. Used only 1 lb chicken, cream of chicken instead of mushroom, added a can of mushrooms, a couple of diced carrots, some green pepper and extra garlic. Served it over biscuits. Yum! Next time, I'll add corn, peas, or what ever else I have around. It would be great with asparagus or broccoli. Just add the veggies, raw, into the sauce before you pour it over the chicken. Fabulous. Can't wait to eat the left overs tomorrow...maybe over egg noodles this time...

Jan 15, 2006

This recipe carries the distinction of being the easiest cream sauces I've ever made. Nothing but rave reviews from family and guests. For a carry-out dinner, I grilled the chicken on a George Foreman grill,cut it into strips. I mixed and heated the sauce in the microwave, kept the sauce in a separate container, and served with penne pasta mixed with steamed veggies. Everyone went back for seconds.

May 07, 2012

I made this recipe as written (I did double the garlic though) and served it with rice. My family thought this was good, as did I. But, I think it's missing something. I think I'll make it again, but will try adding broccoli. It needs another depth of flavor.

Aug 28, 2006

This dish is even better if you add a (up to) a packet of Dry Italian Salad Dressing mix to the chicken while it cooks. This is too easy in the crock pot also. Just add the crm chz at the end. The dressing mix will give it the flavor reviews said it is missing. YUMMY


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 335 mg
  • 13%

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

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