This baked chicken with cream of chicken soup is made with boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles. You may substitute cream of chicken, half-and-half, or water for milk if desired.
Ingredients
- 4 skinless , boneless chicken breast halves
- 1 pinch poultry seasoning
- 1 can condensed cream of chicken soup , 10.5 ounce
- 10.5 ounces milk
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Place chicken in a 9x13-inch baking dish; season with poultry seasoning.
-
3
Mix together condensed soup and milk in a bowl. Pour soup mixture evenly over chicken.
-
4
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 1 1/2 hours. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chef John's Beef Sliders
Beef sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.
Sopapilla Cheesecake Pie
This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.
No-Mayo Mediterranean Tuna Salad
This refreshing and light Mediterranean tuna salad makes a great alternative to your typical tuna salad made with mayonnaise. Serve with whole-grain crackers.