There’s something comforting about a creamy chicken bake that reminds me of family dinners back in Manhattan. This recipe combines tender chicken with a delightfully creamy sauce that’ll have everyone reaching for seconds. The blend of mushroom and chicken soup with sour cream and mushrooms creates a rich flavor that’s perfect for a cozy night in with the family. If you love dishes that require minimal prep but deliver maximum flavor, this one’s for you.

Now, if you’re in the mood for another comfort dish that will warm you right up, check out my creamy chicken gnocchi soup on the blog!

Why you’ll love this recipe

This dish is incredibly easy to make, thanks to ingredients you likely already have in your pantry or fridge. It comes together quickly, making it ideal for weeknights when time is tight. Plus, the bake time lets you tackle other tasks while your oven does all the hard work. It’s a true hands-off recipe, leaving you more time to spend with the family or relax after a busy day.

Ingredients

4 large chicken breasts
1 can (10 ¾ oz.) condensed cream of mushroom soup
1 can (10 ¾ oz.) condensed cream of chicken soup
1 cup sour cream
1 can (8 oz.) mushrooms (stems and pieces), drained
½ cup water
½ tsp onion powder
1 tsp chives, chopped
½ tsp paprika
½ tsp salt
½ tsp pepper

Step-by-step instructions

Preheat the oven to 350°F.
Place the chicken breasts on a lightly greased 9×13 inches baking pan and sprinkle with salt and pepper.
In a mixing bowl, stir together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives.
Spoon this mixture over the chicken breasts in the baking pan and sprinkle with paprika.
Bake in the preheated oven for one hour or until chicken is cooked through, and the sauce is slightly browned on top. Make sure to check the chicken’s internal temperature, which should be 165°F for safe consumption.

Recipe tips & variations

Feel free to add some veggies like broccoli or peas for extra nutrition. They can be added to the dish right before baking. You can also swap out the sour cream for Greek yogurt if you’re looking for a lighter option. If you crave a little more heat, sprinkle some cayenne pepper along with the other seasonings.

Storage & reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop the chicken and sauce into a microwave-safe dish and microwave until heated through. Alternatively, you can reheat it in the oven at 350°F until it’s warmed up again.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work perfectly and may even be juicier. Just remember that cooking times might vary, so always check the internal temperature.

Do I have to use canned soups?
Canned soups create the rich, creamy texture, but you’re welcome to make homemade versions if you prefer.

Can I make it ahead of time?
Certainly! You can assemble the dish the night before, store it in the refrigerator, and then bake it directly from the fridge. You might need a little extra baking time if the dish is cold.

Recipes you may like

Try our cozy up with anti-inflammatory creamy chicken soup if you’re in need of more comforting soup options. Or for a twist on chicken, the creamy garlic herb chicken recipe might just hit the spot!