Souper Baked Chicken Recipe -
Souper Baked Chicken Recipe

Souper Baked Chicken

Recipe by  

"Baked chicken topped with a creamy sauce is always a family favorite. Serve with stuffing and green beans."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. Place chicken in 2 quart shallow baking dish. Drizzle with margarine. Bake at 375 degrees F for 30 minutes.
  2. Spoon soup over chicken and bake 30 minutes more or until chicken is no longer pink. Remove chicken. Stir sauce.
Kitchen-Friendly View


  • Tip: If desired, remove skin from chicken before baking. In step 2 mix 2 tablespoons water with soup.
  • Tip: To melt margarine, remove wrapper and place in microwave-safe cup. Microwave on HIGH 30 seconds.

Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2008

This recipe turned out great. I used chicken legs and chicken wings. The chicken was moist. I seasoned the chicken with pepper, seasoning salt, onion powder and garlic powder. I served this with corn and rice-a-roni.Delicious!!

Most Helpful Critical Review
Apr 06, 2010

Followed every direction. Came out dry and tasteless.


33 Ratings

Dec 20, 2008

My mom made this alot. I was our favorite dinner. I make it for my husband all the time. Adding the soup makes the chicken more moist. THIS IS A MUST COOK MUST TRY RECIPE!!! 5 STARS!!!

Jan 15, 2009

I changed it up! I added a half can of cream of mushroom soup around the edges after I spooned on the cream of chicken, on top of the mushroom soup I added a big bag of frozen green beans, added pepper and 1/4 cup milk. So the green beans cooked for only a half an hour. I served it with some whole grain rice and had a hearty dinner!

Jan 14, 2009

I used this recipe with boneless chicken breast and it was delicious! Very juicy. I cooked some rotinni and mixed it with fresh parmesian cheese and the sauce with the chicken. It was a very good meal. i will fix it again!

Apr 22, 2009

Very, very good! Easy and yummy.. I used chicken legs without the skin. The only thing I changed was the time, I increased it just because the bone-in meat, to make sure. About 12-15 minutes more. Great recipe! Thank you! Monica.

May 07, 2009

This is a good recipe. I used cream of mushroom soup and I was worried about the soup burning so I baked the chicken in salt, pepper, and garlic powder and drizzled with butter for the first 30 mins. I added the soup, flipped the chicken and baked for the next 30. It was really moist and my husband liked it a lot. The only thing I would do next time is take the skin off.

May 07, 2010

A solid recipe that's fine all but itself. However, I couldn't resist kicking it up a notch. First I browned the chicken in a cast iron skillet, then topped it with 4 potatoes cut into chunks and coated in extra virgin olive oil and a few spices. I added about half a medium onion cut into slices and put the whole thing in the oven. In addition to the soup (I used cream of mushroom) I added a 4 oz. can of sliced mushrooms. It turned out great.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 659 mg
  • 26%

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

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