Creamy Chicken Recipe -
Creamy Chicken Recipe

Creamy Chicken

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"This dish is so simple to make - easy, creamy, dreamy chicken!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
  3. Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.
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
Jan 12, 2006

Hi, I found this recipe to be the most wonderful flavored recipe for chicken. I would only suggest that before you put the creamed chicken soup over the chicken, you beat it to a uniform consistancy. This will prevent the cream of chicken soup from globbing on top of the chicken breasts and will give this recipe a more appetizing look to it.

Most Helpful Critical Review
Mar 16, 2007

This was too bland, it definitely needs carrots, peas and more spices.

Apr 13, 2008

This was a very delicious recipe. I made a slight change to it. Since I had read that the soup alone was rather thick, I added to it about 1/2 cup of chicken stock and 1/4 cup of fat free sour cream to add some tanginess and some poultry seasoning. Whisked those together with the cream of chicken soup (I used the 98% fat free soup) and then poured over the chicken. This made a lot of extra gravy! I served it over mashed potatoes and the hubby and I both enjoyed it.

Sep 08, 2003

I threw this together after Church and was glad I had this receipe! I added the rice to the bottom of the dish, appropriate water amount, covered all with foil and had complete dinner. Also threw in some mushrooms on top of soup. Sure didn't taste thrown together and quick!

Apr 30, 2010

Alterations: 1 package of chicken breast tenderloins; sprinkled with garlic salt and ground black pepper to own liking; mixed can of cream of chicken soup with 3/4 cup of lite sour cream; added frozen peas and carrots. Baking: 25 mins @ 375 - with 10 mins remaining added about half bag of peas/carrots; baked additional 10 mins with soup/sour cream mixture til bubbling. Reminded me of chicken pot pie. Served over bow tie pasta. Yum! Easy to make and tasted great!

Jan 23, 2007

OUT OF THIS WORLD, DELICIOUS! I had to make a couple of changes, but will DEFINATELY do this again. I used sea salt (the garlic/sea salt by mccormick), because I prefer the sea salt, fresh ground pepper, left out the garlic powder since I used the garlic sea salt, and used cream of celery soup, because I didn't have the cream of chicken. I took someone else's suggestion and thinned the soup just a bit, with a little bit of milk (about a 1/4 cup). I served it over egg noodles. IT WAS AWESOME! Even my kids loved it!

Apr 04, 2004

This is really yummy with so few ingredients. I took the suggestion of another poster and put my rice and water in along with the chicken. This is the best idea. Saves time and I dont have to clean another pot. I have made this twice so far and just faxed this recipe to my dad in the States. Even he can make this one!

May 12, 2005

This was very good. I used the cream of chicken with herb soup...for more flavor. I also added a little more garlic than the recipe called for and fresh mushrooms. Turned out great. Thanks for the post.


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 867 mg
  • 35%

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

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