Recipe by Campbell's Kitchen
"Baked chicken topped with a creamy sauce is always a family favorite. Serve with stuffing and green beans."
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margarine or butter, melted
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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!!
Followed every direction. Came out dry and tasteless.
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!!!
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Souper Baked Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 222
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